Prep 15 mins
Cook 30 mins
Muffins I made up this morning to use up some over-ripe bananas. Pretty healthy and quick too.
- 1 cup whole wheat flour
- 3⁄4 cup white sugar
- 1⁄4 cup rice milk
- 1 teaspoon vanilla extract
- 2 1⁄2 very ripe bananas, mashed
- 1 egg
- 1⁄2 cup quick oats
- 1⁄2 cup unprocessed wheat bran
- Preheat oven to 350°F.
- Mix wet and dry ingredients separately, and then combine.
- Pour into greased muffin tins (makes 6).
- Bake for 30 minutes at 350°F.
These are definately healthy which I like about this recipe, but have to agree that a leavening agent is missing as they didn't rise much and turned out flat. However very simple to make, healthy and the flavor is pretty good!
These were a huge hit here and enjoyed by me along with my co-workers. The results were just bursting with flavor and had a wonderful consistency - crispy on the outside with a dense and fruity interior. I made three modifications; two a matter of personal preference, the other to possibly correct a recipe omission. Did not see a leavening agent in the ingredients so I added 1 1/2 teaspoons of baking powder which was just the right amount. The other changes were smaller were using 1/2 splenda for the sugar and adding a dash of cinnamon which works so well in both banana and bran muffins. Thanks for posting. Made for *Pick a Chef - Sping 2008*.