Sunday, March 8, 2015
Apple Banana Muffins
Well, despite the calendar's claim that we are within two weeks of spring and today's marginally warmer temperatures, the snow piled up outside my door makes it look a lot like winter. And so the heat remains on in my drafty old house, which in the absence of both insulation and money to burn translates to fuzzy socks, sweaters, and plenty of baking.
These big, puffy muffins are perfect for those days when you've got bananas that are too far past their prime to be eaten "as themselves," but not so far gone to be of no further use. Mash those babies up, toss in some chopped apple, maple syrup, and wintry spices, and you've got the recipe for a warmed-up kitchen; add a cup of tea and you've got a perfect afternoon snack.
Apple Banana Muffins
~ 4 very ripe bananas
~ ¼ cup each: canola oil, maple syrup
~ ½ cup each: plain (or vanilla) almond milk, orange juice
~ 1 tsp. vanilla extract
~ 1 tbsp. each: apple cider vinegar, ground flaxseed
~ 2.5 cups white whole wheat flour
~ 1 tbsp. baking powder
~ ½ tsp. each: baking soda, salt, cinnamon, ginger
~ ¼ tsp. nutmeg
~ 1 large, ripe apple (any type), small dice
~ Preheat the oven to 375 degrees fahrenheit and coat a muffin tin with cooking spray.
~ In mixing bowl, mash the ripe bananas until smooth. Add the oil, maple syrup, almond milk, orange juice, vanilla, and cider vinegar, and mix until smooth.
~ Stir in the ground flaxseed and stir well for about a minute.
~ In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
~ Add then diced apple and stir well to coat with the flour mixture.
~ Make a well in the center of the dry ingredients and fold in the banana mixture. Stir to combine, being careful not to over mix.
~ Spoon the batter into your prepared muffin tin (the batter will be quite puffy, but not to worry!).
~ Bake at 375 degrees for 20-22 minutes, until the muffins are golden brown and a toothpick inserted into the center of one comes out clean.
~ Remove the muffins from the oven and allow to rest in the baking tin for about 5 minutes, then transfer to a rack to cool.