Wednesday, September 12, 2012

Banana Muffins

 
I was on my usual and on-going hunt for simple baked goods made with ingredients that are natural and easily accessible.  And I happened upon this muffin recipe at www.dashingdish.com.  With just a few minor tweaks, and some ideas from other commenters, here's a quick and easy moist banana muffin that the Pickles happily devour!
 
 
Banana Muffins

2 1/2 cups old fashioned rolled oats
1 cup kefir
2 eggs
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 ripe banana

1.  Combine all ingredients except baking powder and baking soda in a food processor and process until oats are broken down and mixture is smooth.  (I ran my Cuisinart food processor for 3-4 minutes).  When smooth, add in baking powder and baking soda and process just until incorporated.

2.  Divide muffin batter into 12 (or 13 as seems to be how it works out for me) well-greased muffin tins, filling each 2/3 full. 

3.  Bake at 400 degrees for 15-20 minutes, checking with a toothpick that should come out clean when done.

4.  Cool for a few minutes in pan, then remove to a wire rack to cool completely.

**The recipe also is really good with peaches!  Just process all listed ingredients (omitting banana) in the food processor until smooth.  Pour mixture into a bowl and stir in a cup of fresh diced peaches that have been peeled and gently patted dry.  Bake as directed above.

**Just a word to the wise...Using rolled oats as the starting point for the "flour" of this recipe isn't exactly a precise or scientific measuring method, therefore the results could vary slightly from time to time.  However, we have been making these for a while and have always had results that are perfectly edible! 

1 comment:

  1. I made these today with fresh pears (from our own trees, I might add!) that had been in cold storage in the bottom of our refrigerator. Very good! LK

    ReplyDelete