We are big fans of wheaty goodness in our house, but, as Love Story reminds us, love means not always having to eat the wheat (or wait, maybe it was something about sorry… which I always thought was deeply silly. Call me wacky, but I think love means sometimes saying you are sorry even when you aren’t.).
Today I made my sweetie a non-wheaty treatie…oh dear, I am becoming punchy and must go make more tea immediately.
Enjoy your day and all the love in your life, whatever form it may come in.
Banana oat muffins
- 1 cup oat bran
- ½ cup oat flour
- ½ cup rice flour
- 3 teaspoons baking powder
- 1 egg
- ¼ cup canola oil or other vegetable oil
- ¼ cup honey
- 1½ cups milk
- 1 or 2 ripe bananas
- ½ to ¾ cup raisins, depending on your taste
- ½ to ¾ cup sweet dried cranberries, depending on your taste
- Preheat oven to 425°F. Oil or butter the muffin tins.
- Whisk the oat bran, oat flour, rice flour and backing powder together in a large bowl.
- In a separate bowl, mix the oil, honey, egg and milk.
- In a separate bowl, squish the banana(s) into paste with your hands, then mix in the raisins and cranberries.
- Stir half the liquid into the dry ingredients until just blended. Add half the fruit and stir. Then add the remaining liquid and fruit, stirring until just blended.
- Fill each muffin cup about 2/3 full. Bake at 425° for 15-25 minutes, until the muffins are brown and a toothpick in the center comes out mostly clean. Remove from oven and allow to cool.
Makes 12 – 15 muffins. If you wish, you can cook 6 at a time and keep the batter in the fridge (keeps up to 2 days). Stir cold batter well before baking.
The big time differential depends on your oven. I do 16 -20 minutes on convection, and it generally takes 25 minutes for my oven on non-convection. Don’t be afraid to let them get brown on top.