They are included with other great recipes in the book Engine2Diet available at the Bookstore at the foot of this blog.
With their high fiber and low fat content they are definitely mighty!
INGREDIENTS:
6 brown bananas, lightly mashed
(leave some chunks)
1 large apple, grated
¾ cup water
3 cups oat bran
1 teaspoon baking powder
½ teaspoon salt
¼ cup walnuts, chopped or halved
¼ cup raisins
4 tablespoons sweetener
Juice of 1 lemon
INSTRUCTIONS:
Heat Oven to 350°F. (Some sources say 375°F. I use the latter.)Mix wet and dry ingredients
in
separate bowls. Squeeze the juice of one lemon onto the combined apple and
bananas
Combine wet and dry ingredients
into one bowl.
Pour into lined muffin tins or
use silicone muffin bake ware and bake for 45 minutes or until golden brown on
top.
Watch these carefully! They can go from uncooked to burnt very fast!!!
They are a great, snack or filling side dish or even a dessert with some fruit on the side!
I sometimes put a few in my handbag when I know I'll be out for several hours.
They are a great, snack or filling side dish or even a dessert with some fruit on the side!
I sometimes put a few in my handbag when I know I'll be out for several hours.
There are many variations; to see some of these on the Engine2Diet website click here.
Here are My Notes and Variations:
1. Bananas should be ripe but needn't be brown to make good muffins. Keep them chunky!
2. I omit the 4 tbsp of sweetener - these are plenty sweet already!
3. I use aluminum-free baking powder (Rumford from Whole Foods).
4. I like to add more walnuts and/or raisins. I've also added unsweetened frozen cranberries, which are delicious but careful, they add more liquid!)
5. I use silicone mini-muffin pans placed on cookie sheets. Just spoon them generously into mini-muffin cups. No greasing required and very easy to clean using Scrub Daddy scrubbers from Amazon.com (see article on Small Appliances). Here's a picture of my muffin pans. For purchasing info: click here.
6. One recipe makes 4 dozen mini-muffins. Or make them as soft cookies on cookie sheets. But muffins are nicer!
7. They'll be soft inside; that's fine - they are just oat bran and bananas and apples!
8. Whole Foods stores may have oat bran including gluten free. Bob's Red Mill sells gluten free oat bran. (Oats do not contain gluten intrinsically but are often contaminated).
9. These freeze well. I keep enough for a few days thawed in the fridge and the rest in the freezer.
1. Bananas should be ripe but needn't be brown to make good muffins. Keep them chunky!
2. I omit the 4 tbsp of sweetener - these are plenty sweet already!
3. I use aluminum-free baking powder (Rumford from Whole Foods).
4. I like to add more walnuts and/or raisins. I've also added unsweetened frozen cranberries, which are delicious but careful, they add more liquid!)
 |
| My Fun Silicone Muffin Pans from Amazon.com See Link in Text |
6. One recipe makes 4 dozen mini-muffins. Or make them as soft cookies on cookie sheets. But muffins are nicer!
7. They'll be soft inside; that's fine - they are just oat bran and bananas and apples!
8. Whole Foods stores may have oat bran including gluten free. Bob's Red Mill sells gluten free oat bran. (Oats do not contain gluten intrinsically but are often contaminated).
9. These freeze well. I keep enough for a few days thawed in the fridge and the rest in the freezer.
