I LOVE FIBER. I LOVE LOVE LOVE IT…and I cannot get enough! Well technically I can but…let’s not go THERE.
Brandon starts Law School orientation tomorrow, so I wanted to make something for him to take with him. I thought about banana bread, but that was a big fat fail last time and it takes too long for my impatient bum to wait for. Muffins were a better option. They’re cuter, they cook faster, and they’re easier to grab & go in the morning. I found a banana bread recipe on Joy the Baker, changed a couple of things, and threw in an unnecessary amount of extra ingredients to make these precious little nuggets.
Ingredients:1 1/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 cup uncooked old fashioned oats
1/4 cup flax seed
3 large ripened bananas
3 tsp canola or oil
1/2 cup Egg Beaters (or 1 large egg & 2 egg whites)
1/4 cup honey
1/2 tsp vanilla
1/2 cup raisins (optional)
Preheat over to 350*. Grease a muffin pan or add liners. Don’t do both.
In a large bowl, combine flour, sugar, salt, baking soda, baking powder, cinnamon, oats, and flax seed.
In a medium sized bowl, mash the bananas with the back of a fork or sturdy whisk. Add oil, eggs, honey and vanilla.
Gently combine the wet and dry ingredients. Do not over mix or you’ll find little holes and tunnels in your muffins. Ew. Gently stir in raisins.
Pour into 10 of the muffin tins, 3/4 the way full.
Bake for 18-20 minutes. To test for doneness, stick a fork in the center of one of the muffins–if it comes out wet, stick them back in the oven until your fork comes out dry. Be careful not to over cook!