Friday, July 30, 2010

Bananaberry Oatmeal Bran Muffins

The heat and humidity keeps making our bananas ripen before we can eat them. I had 5black bananas to use up today so I made a HUGE batch of healthy, low-fat muffins. You can always cut the recipe in half. I used raspberries from our garden, but fresh or frozen will do.

5 ripe bananas, mashed
1/2 cup sugar (or Splenda if you want them lower in cals)
4 egg whites or 2 extra large eggs
4 tbls organic canola oil
1 tsp vanilla extract
3.5 cups milk or water

2 cups organic whole wheat flour
2 cups natural bran
2 cups oats
1/2 cup organic ground flax seeds
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp sea salt

2 cups fresh or frozen raspberries or blueberries

Combine all wet ingredients in a large mixing bowl and beat with a whisk until frothy. In a seperate bowl, stir together dry ingredients. Dump dry ingredients and berries into wet ingredients and stir, just until combined. Spoon batter into greased muffin tins and bake at 375 F about 18 minutes, or until tooth pick comes out clean (don't overbake!). Makes 2 dozen muffins.

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