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Monday, April 7, 2014

MOIST AND DELICIOUS WHOLEGRAIN PEANUT BUTTER-BANANA BRAN MUFFINS

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This recipe is an old one in our house-- I developed it for my book "The Fiber for Life Cookbook", published back in 2002.  Nothing fancy, but nutritious and delicious. My granddaughter has been enjoying them today, too.  No need for butter on these-- just a little of your favorite jam!


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BRYANNA’S PEANUT BUTTER-BANANA BRAN MUFFINS (can be soy-free)   
Makes 12     
All you need is a little jam or jelly on these delicious and healful muffins.
ALLERGY NOTE:  If you are allergic to peanuts, use any other favorite nut butter instead. And I’m sure they would work well with a whole grain GF flour mix, too.

DRY MIX:
1/2 cups wheat bran
2 tsp. baking powder
1/2 tsp. salt
WET MIX:
2 tablespoons flax seeds blended with 1/2 cup water until “gloppy”
1 cup mashed ripe banana (about 2 medium)
1/2 cup packed brown sugar
1/2 cup chunky natural peanut butter (nothing added)
1/2 cup non-dairy milk

Preheat the oven to 375 degrees F.  Oil 12 muffin cups. 

In a medium bowl, mix together the Dry Mix ingredients.

After blending the water and flax seeds together until “gloppy” in your blender, add the remaining Wet Mix ingredients and blend again briefly.

Pour the Wet Mix into the Dry Mix and stir briefly, just to mix.  Spoon the batter equally between the muffin cups.  Bake for about 20 minutes, or until they test done. 

Loosen the muffins carefully with a table knife and turn them on their sides.  Place the muffin tin on a rack, cover the muffins with a clean tea towel and cool for a few minutes before serving.  Cool thoroughly before storing in a plastic bag or rigid plastic container.  These muffins freeze well.

Nutrition per muffin: 192 calories; 6 g fat; 4.6 g fiber; 29 g carbohydrates; 7 g protein; 179 mg sodium.

Enjoy!



1 comment:

Corrin Radd said...

My toddler helped me make these today for breakfast. We had very ripe bananas so we were able to halve the sugar and they were yummy. Thanks!