Banana-Walnut Muffins

 click image to enlarge

Kari's Banana-Walnut Muffins
Makes 12 muffins

3 tsp Ener-g Egg Replacer
1/4 cup water
1 cup white whole wheat flour
1/2 cup unbleached flour
1/2 cup turbinado sugar
2 Tbsp Ener-g Rice Bran
2 Tbsp flaxseed meal
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 tsp cinnamon
1/4 tsp ground ginger
1 1/3 cup very ripe mashed bananas
1/2 cup unsweetened applesauce
2 tsp vanilla
1/3 cup chopped walnuts

Preheat oven to 350.  Spray nonstick muffin cups with baking spray.

In small bowl, whisk together egg replacer and water; set aside.

In mixing bowl, combine dry ingredients; set aside.

In medium bowl or 2-cup Pyrex measuring cup, combine bananas, applesauce, vanilla, and egg replacer mixture.  Add banana mixture to dry mixture and stir together until all dry ingredients are moistened.  Stir in walnuts.  Divide batter equally between 12 muffin cups.  Bake for 25 minutes.

Harvest Muffins

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Kari's Harvest Muffins (18 muffins)

Egg Substitute for 2 eggs:
2 Tbsp flax meal
6 Tbsp water

Dry ingredients:
1 cup white whole wheat flour
1 cup unbleached flour
1/4 cup wheat germ
1/4 cup oats
1/2 cup turbinado sugar
4 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/2 tsp ginger
1/4 tsp ground cloves

Wet ingredients:
3/4 cup pumpkin puree
1/2 cup water
1/4 cup plain soy yogurt
1/4 cup barbados molasses
1 tsp vanilla

Add-ins:
1 Granny Smith apple, chopped (about 1 cup)
1/2 cup raisins
1/2 cup chopped walnuts

Preheat oven to 350 F. Spray muffin tins with cooking spray.

In small bowl, combine flax meal and 6 Tbsp water; set aside.

In large mixing bowl, combine dry ingredients: flours, wheat germ, oats, turbinado sugar, baking powder, cinnamon, baking soda, ginger, and cloves.

In small bowl, combine wet ingredients: flax mixture, pumpkin, water, yogurt, molasses, and vanilla.

Stir wet mixture into dry mixture, then stir in chopped apple, raisins, and walnuts.

Divide batter between 18 muffin cups. Bake for 20 minutes.

Hearty Spice Muffins

Not the best photo. These taste much better than they look. Brown foods aren't very photogenic.

Remember those spice cakes made with tomato soup from back in the day? Here's a muffin that also calls for a can of tomato soup. No, it doesn't taste like tomato. It's rich and spicy, and it will make you think harvest time. Add chopped nuts, if desired.


Kari's Hearty Spice Muffins (makes 12 muffins)


Egg substitute for 2 eggs:
2 tbsp flax meal
6 tbsp water

Dry ingredients:
1 cup white whole wheat flour
1 cup unbleached flour
1/4 cup oats
1 cup turbinado sugar
4 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp ginger
1/2 tsp ground cloves
1/4 tsp fresh grated nutmeg

Wet ingredients:
1 can condensed tomato soup
4 ounce unsweetened applesauce (1 individual size container)
1/4 cup orange juice (or apple juice)
2 tbsp molasses
1/2 tsp vanilla

Add-ins:
1/2 cup raisins, soaked to plump in hot water if desired (or other dried fruit)
1/2 cup chopped nuts, optional

Preheat oven to 350 F. Spray muffin tin with cooking spray.

In small bowl, combine flax meal and water; set aside.

In large mixing bowl, combine dry ingredients: whole wheat flour, unbleached flour, oats, turbinado sugar, baking powder, cinnamon, baking soda, ginger, cloves, and nutmeg.

In small bowl, combine wet ingredients: flax mixture, tomato soup, applesauce, orange juice, molasses, and vanilla.

Stir wet mixture into dry mixture, then stir in raisins.

Divide batter between 12 muffins cups. Bake for 30 minutes.


Note: These are fairly sweet. If you prefer less sweetness, you might try reducing the sugar by a few tablespoons. Maybe add a little more flax meal to replace it, so the batter isn't too runny. The raisins add sweetness, too, as does the fruit juice. The juice could be replaced with water or soy milk or nut milk or coffee or whatever liquid you like.

If you experiment with alternate ingredients or pans or whatever, feel free to post your results in the comments so others (is that an echo?) may benefit from your courage. ::grin::

Banana Nut Muffins

Kari's Banana Nut Muffins (12 muffins)

1 cup white whole wheat flour
2/3 cup unbleached flour
3/4 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp ginger
1/4 tsp cinnamon

2 Tbsp flax meal
6 Tbsp water
1 1/2 cup mashed very ripe banana (4 medium)
4 oz unsweetened applesauce (1 individual serving size)
1/3 cup soy milk
1 tsp vanilla

1/2 cup chopped walnuts

Preheat oven to 350. Spray muffin cups with cooking spray.

In small bowl, whisk flax meal with water; set aside.

In large bowl combine flours, brown sugar, baking soda, salt, baking powder, ginger and cinnamon.

In 2 cup measuring cup or small bowl combine mashed bananas, applesauce, soy milk, vanilla, and flax meal mixture.

Stir banana mixture into flour mixture. Stir in walnuts.

Divide batter evenly between 12 muffin cups. Bake for 32 to 35 minutes or until a toothpick inserted in center of muffin tests clean.

Chocolate Banana Chocolate Chip Muffins

This isn't the greatest picture, but these muffins are #1 with my kids. This is my healthier version of a recipe I found online that calls for white flour, more sugar, oil, egg, and a cup of chocolate chips. I make these quite often.


Kari's Chocolate Banana Chocolate Chip Muffins
Makes 12 muffins

1 c. white whole wheat flour
1/2 c. unbleached flour
3/4 c. sugar (I usually use turbinado)
1/4 c. cocoa
2 Tbsp wheatgerm
2 Tbsp flax meal
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 1/3 cup mashed very ripe bananas
1/2 c. unsweetened applesauce (4-ounce individual container)
1 egg substitute
1/2 to 3/4 c. chocolate chips (optional)

Preheat oven to 350. Spray nonstick (regular sized) muffin cups with cooking spray.

In mixing bowl, combine dry ingredients. In small bowl, combine bananas, applesauce, and egg substitute. Add banana mixture to dry mixture and stir until moistened. Fold in chocolate chips. Divide batter equally among muffin cups. Bake for 25 minutes.