31 for 21 Challenge – Day Four
Yesterday afternoon we finally made some banana muffins. (I know I keep talking about bread, but when it comes down to it the muffins are easier for my boys to eat – so that’s what we made.)
First we got out all of the ingredients, mixed everything up, and put them in the oven.
And we played on the floor while the muffins were baking.
Then we had to wait for them to cool.
Once they were cooled off, I had two satisfied customers.
This recipe has been a work in progress for many years (yes, years), but I think I have finally altered it just enough – our banana muffins are actually ‘healthy’ enough to devour two or three in a sitting. (Which is good, considering my boys would do that even if they weren’t the ‘healthy’ version.) Alex had one for breakfast this morning and they passed his taste test too.
Here’s my current Banana Bread/Muffin recipe4 large ripe bananas (originally it called for three, but four just sounds healthier doesn’t it?) 1 Tbs. lemon juice 1 c. flour 1 c. hot oat bran cereal (I like Bob’s Red Mill “High Fiber Hot Oat Bran Cereal”) 1 1/2 tsp baking powder 1/2 tsp. baking soda 1/2 tsp. Kosher salt ( I think it was the Barefoot Contessa that said she used Kosher salt for everything. I’ve never come across a recipe of hers that I didn’t love…so now I’m devoted to Kosher too. Logical aren’t I?) 1/2 tsp. ground nutmeg 1/2 tsp. ground cloves 1 egg 2 egg whites (I like the omega-3 enriched eggs.) 3/4 cup of sugar (You can get away with 1/2 cup if you like) 1/4 c canola oil 1/4 c ground flax seed (high in fiber, and omega-3 – again I like Bob’s, which is found in the refrigerator section.) 2 Tbs. Buttermilk (I never seem to have buttermilk on hand so I use whole milk with a dash of lemon juice. I swear I read once that Martha Stewart said that’s what she does when she is out of buttermilk. Just work with me here.) Preheat oven to 350 degrees 1. Spray a 9×5 inch bread pan, or muffin tins with cooking spray. Puree the bananas with the lemon juice. Sift together the flour, oat bran cereal, baking soda, baking powder, salt, nutmeg, and cloves in a separate bowl.
2. Add the egg, egg whites, sugar, oil, flax seed and ‘buttermilk’ to the banana mixture. Blend. Gradually add the flour mixture, beating just until blended. 3. Transfer the batter to the prepared pan (s) and bake at 350 degrees for 1 hour (if baking a loaf) or 14 minutes for muffins. I bake on the convection setting, so it often is done even faster than the times listed. Cool on a wire rack before serving. Makes approx. 24 muffins (but it depends on how the three-year old kitchen helper is scooping that day…) The muffins/bread freeze well.