I have tried a few different “healthy” muffin recipes, and they always end up tasting like you’re eating horse feed. Dry. Chewy. Thick. Blegh.
After the birthday and Easter celebrations that have been spread out over the past month, I have been feeling pretty tired of sweets (GASP! Is that even possible?!) and went looking for some healthy snack recipes.
I don’t know how I found this recipe (here), but I did, and I tried it tonight, and wow is it ever good! It tastes great, definitely not your white flour banana muffin – hearty, moist, flavourful, PACKED full of fiber and omega-3. What more could you possibly want in a muffin? (Ok, maybe some chocolate chips ;p)
INGREDIENTS (makes about 30 muffins)
1 1/2 cup wheat bran
2 cups shaken buttermilk (I made my own, no shaking)
2 eggs, room temp
1/2 cup packed brown sugar
1/2 cup molasses (I didn’t have any, so I used honey)
3/4 cup vegetable oil
4 teaspoons vanilla
2 cups mashed ripe banana (about 6 – you could also sub 1 cup of applesauce for bananas, then add another cup of fruit of your choice)
3 cups whole wheat pastry flour (I used regular whole wheat)
1/2 cup flax meal (grind up flax seeds if you don’t have any meal)
1 teaspoon salt
1 teaspoon baking soda
5 teaspoons baking powder
2 teaspoons cinnamon
INSTRUCTIONS
Soak the wheat bran in buttermilk for 10 minutes.
Beat eggs until light, add sugar and molasses/honey and beat well.
Add oil and vanilla, beat well.
Add mashed bananas, mix well.
Mix flour, flax, salt, baking soda, powder and cinnamon together.
Mix wet and dry together, just until combine – don’t over mix!
Bake at 375F for 20-22 minutes (depending on your pan / oven it may take longer).
