Monday, 17 February 2020

Banana Oat-Bran Muffins

This photo was taken hastily, while I swatted Mr. Ferdzy away with one hand. He has been amazingly good at supporting me in my new diet, which let's be real, is basically his new diet too. But when there were fresh banana muffins, right out of the oven, they plainly called to him!

I'm pretty pleased with these. Banana is not the ideal fruit for pre-diabetics to eat, but it's a reasonable sometimes thing. Mix it with whole, high-fibre grains, and no further sugar (really not required) and the results are excellent. Like most muffins, they are super simple to make. You could get 12 little muffins out of this recipe, but I got 9, and I can see as few as 8 being possible. Other than the need to adjust the baking time slightly, there is no reason not to make whichever number of muffins you like. 

8 to 12
40 minutes - 15 minutes prep time

Banana Oat-Bran Muffins

Mix the Dry Ingredients:
1 cup whole spelt flour
1 cup oat bran
1/2 teaspoon salt
2 teaspoons baking powder
a little scrape of nutmeg OPTIONAL

Measure them into a mixing bowl and, er, mix.

Preheat the oven to 375°F. Put muffin liners into your muffin pan. In theory, it could be oiled and floured, but in practice, has anyone done that in decades? 

Finish the Muffins:
2 cups (4 large or 5 small) mashed ripe bananas
1/3 cup mild vegetable oil
1 large egg

Peel and mash the bananas thoroughly. Mix the oil into them, then break in the egg and mix it in.

Mix the wet ingredients into the dry ingredients until combined and no dry ingredients remain, but do not over-mix. Spoon the batter out evenly between the muffin cups.

Bake at 375°F for 22 to 26 minutes, until firm and very lightly browned. They really should sit and cool for at least 15 minutes before being eaten, but good luck with that. I got 9 muffins and they took 25 minutes.

Last year at this time I made "Tandoori" Tofu

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