In case you haven’t noticed from my past recipes, I am always looking for ways to use up those leftover bananas. For some odd reason, I purchase the same amount of bananas year round, regardless of our internal demand. In the summers, morning smoothies ensure that we go through at least one or two bananas per day, but in the winter and early spring, the last thing on my mind is a monstrously chilly beverage. So here I sit, once again, with a bunch of quickly ripening bananas, simply begging to lend their sweetness to a baked goodie.
Trying desperately to keep it healthy, I was elated when I found a whole wheat banana muffin recipe on Recipezaar that numerous people swore rose beautifully. They did not lie. I altered the recipe in several ways (reducing the fat a touch, adding some flavors, etc.), but still used their moisture ratio as my guide. These muffins turned out, dare I say about a whole grain muffin, relatively light and fluffy! Keep in mind; these are muffins, not cupcakes. They aren’t overly sweet, yet they are perfect (in my opinion) for early morning taste buds or with afternoon tea. I added raisins for an extra jolt of natural sugar, but you can swap them out for nuts, chocolate chips (I can’t stand chocolate in muffins/bread, just me though), blueberries, or other add-ins. You will still need some of that hot water in the ingredient list though (see the recipe to know what I am talking about).
I “frosted” one fresh out of the oven with a quick mixture of some leftover mashed banana, nut butter, ground flaxseeds, and some flavors to taste (molasses, cinnamon, nutmeg). For a sweeter added touch, “frost” them with your favorite jam.
Whole-Wheat Cinnamon Raisin Banana Muffins
This Recipe is Milk-Free, Soy-Free, Tree Nut-Free, Peanut-Free
- 1/2 Cup Raisins (or more if you like)
- Boiling Water (about 1 cup should do)
- 1-3/4 Cups Whole Wheat Flour
- 2 Tablespoons Wheat Germ
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Cup Mashed Ripe Banana
- 1/4 Cup Grapeseed or Vegetable Oil
- 1/2 Cup Honey or Agave Nectar
- 2 Eggs
- 1 Teaspoon Vanilla Extract
Place the raisins in a small bowl, and cover them with the hot/boiling water.
Preheat your oven to 325ºF and grease 12 muffin cups.
In a medium-sized bowl, stir together the flour, wheat germ, cinnamon, baking soda, and salt. Briefly set aside.
In a large mixing bowl, blend the banana, oil, honey, eggs, and vanilla. Drain the raisins, reserving the liquid. Add 5 tablespoon s (1/4 cup plus 1 tablespoon) of the hot raisin water to your mixing bowl.
Fold the dry ingredients into the wet ingredients in your large mixing bowl, stirring just to combine. Do not over mix. The baking soda begins to react as soon as it hits the liquid, so over mixing will cause the muffins to loose some of their fluffiness … a few lumps are okay.
Stir in the plumped raisins, and divide the batter evenly between your 12 muffin cups.
Bake for 20 to 24 minutes, or until they just begin to take on a golden hue, and a toothpick inserted in the center of a muffin, comes out clean. Let cool for a few minutes in the muffin cups, then remove to a wire rack.
Yields 1 Dozen Muffins
Use spelt or oat flour in place of the wheat flour, and substitute ground flax for the wheat germ. I would guess that you could also use your favorite gluten-free flour blend (with xanthan gum as directed) to make them gluten-free / casein-free too if you wished).
Be sure the bananas are quite ripe; this will add sweetness to the muffins.
Measure the oil in a ¼ cup, then use the same cup to measure the honey. The oil coating on the measuring cup will help keep the honey from sticking.