Tuesday, November 16, 2010
Banana Molasses Muffins
With the weather getting colder, we've been enjoying lots of soup for dinners and lunches. And what goes better with soup than fresh, warm muffins!
This weekend we made a batch of Banana Molasses Muffins from The Vegetarian Mother's Cookbook. I especially like these because they are sweetened with just three tablespoons of blackstrap molasses (for the whole batch of 12 muffins!). Blackstrap molasses is a good source of calcium and iron so it's a healthy sweetener. If there are any leftover muffins, freeze them to pack in your child's school lunch (they thaw by lunchtime.)
Blackstrap molasses, and almonds add vitamins and minerals to these moist, flavorful muffins. To make these vegan, use nondairy yogurt and omit the egg.
1 cup rolled oats
1/4 cup almonds
1 cup whole wheat, spelt, or barley flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 cup mashed ripe bananas (2 to 3 bananas)
1 egg (optional)
1/3 cup oil
3 tablespoons blackstrap molasses
1/4 cup plain yogurt (dairy or nondairy)
Preheat oven to 375ºF. Lightly oil muffin tins. In food processor or blender, grind oats and nuts to a coarse meal. Transfer to mixing bowl and whisk in flour, baking soda, baking powder, and cinnamon. Beat remaining ingredients together until smooth. Add to oat mixture and stir just until mixed. Pour batter into prepared tins. Bake 20 minutes, or until tops are firm to the touch.
Makes 1 dozen
Note: For quick preparation, puree liquid ingredients in food processor or blender after removing oat/nut mixture.