Friday, September 27, 2013

Banana Muffins

Simple and delectable. Heart warming. Bakery-sized. Grab and go. 

These are all words that fail to describe how amazing these muffins are. Beyond amazing. I cannot articulate how good they are, because that is something you have to find out for yourself. 

The best part is that they are egg free, low in sugar, completely whole wheat, and full of walnuts and raisins. They of course have that perfect ripe-banana sweetness that is like a warm blanket enveloping you, it is so nostalgic. 

Just make these. You will understand.

And it all started here!

Banana Muffins
makes 12 bakery sized muffins (without bakery 
-2 cups white whole wheat flour

-4 tbsp coconut oil

-3/8 cup packed brown sugar

-1/2 tsp vanilla

-1 tsp cinnamon

-1 cup buttermilk (or 1 cup thin yogurt/milk of choice mixed with 1 tbsp lemon juice)

-1 tbsp baking soda

-1/2 tsp baking powder

-1/2 tsp salt

-3 small mashed bananas

-1 tbsp molasses

-1/2 cup raisins, soaked in warm water until plump and then drained

-3/4 cup walnut pieces, tossed in 1 tsp flour

Cream together the oil, vanilla, sugar and molasses. Add the mashed banana and some buttermilk. Then sift together the dry ingredients and add half of the mixture into the banana/sugar/oil mixture. Mix before adding the rest of the buttermilk and dry ingredient mixture.

Fold in the raisins and walnuts. Distribute the batter between 12 muffin cups, prepared with grease and flour or paper liners. Bake at 400 degrees F for 5-7 minutes and then lower the temperature to 350 degrees F and bake for 18-20 more minutes until baked through.

Let the muffins cool before you take them out of the molds. Enjoy with your morning coffee, on your way to work or school, after you exercise, or just as a pick me up.

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