Monday, April 7, 2014
MOIST AND DELICIOUS WHOLEGRAIN PEANUT BUTTER-BANANA BRAN MUFFINS
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!
Printable Copy
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 1/2 cups whole wheat pastry flour
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.
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!
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1 comment:
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!
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