Monday, September 26, 2005

I told you I like muffins…

The oatmeal muffins are gone, so today I made Banana Bran Muffins! This is hands down our favorite banana muffin recipe, and it comes from Eating Well magazine. They are just out of the oven, cooling in the wire rack, and the house smells so good... can't wait for breakfast tomorrow!
These are healthy muffins, not overly sweet, yet “bananaey” enough to satisfy an occasionally fruit craving!
The recipe calls for chocolate chips but I always omit it, as hubby says he does not like chocolate for breakfast (but drinks a huge cup of milk with nesquik with his muffins every single morning… go figure!). I have added raisins once and it makes a good combination with the bananas. Today I was out of walnuts and omitted that as well, but they do add a nice crunch to the top, so if you want to try the recipe and have walnuts hanging around, by all means add it!
Had a busy day today and did not cook much. Lunch was turkey burgers with acorn squash, nice and simple. The squash was delicious and I can’t believe I forgot to take a picture… oh well, no “problema” because we are definitely going to have more squash sometime soon!
That is it for today, I got my October Cooking Light in the mailbox today and there is a nice yummy looking soup in the cover, now if you excuse me I have some reading to do!


Banana-Bran Muffins
2 large eggs
2/3 cup packed light brown sugar
1 cup mashed ripe bananas (2 medium)
1 cup buttermilk
1 cup unprocessed wheat bran
1/4 cup canola oil
1 teaspoon vanilla extract
1 cup whole-wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chocolate chips (optional)
1/3 cup chopped walnuts (optional)

Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, bran, oil and vanilla.
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl. Add the wet ingredients and stir with a rubber spatula just until the dry ingredients are moistened. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with walnuts, if using.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving. Makes 1 dozen muffins.

Source: Eating Well Magazine – Winter 2004


Anonymous said...

Beautiful muffins. Banana is such great fruit,isn't it??! Very versatile. I love the idea of adding nuts. Will probably swap the walnut from cashewnuts as I am currently a bit óff'walnuts.
Can't wait for the Cooking Light new issue recipes as so far they seem to be winners.
Have a lovely Tuesday.x

Anonymous said...

Whoa, you really do love muffins! I love Eating Well Magazine, too.

Anonymous said...

Ana, I tried the Oatmeal Muffins yesterday and it was a HUGE success! Absolutely tasty and delicious, Mr.M loved and we were all very impressed. There's a post on my blog about it. I'll try the banana muffins too some day soon. Thanks for sharing.

Anonymous said...

Eu de novo. Respondendo à sua pergunta, eu usei "rolled oats". Esqueci de jogar um pouquinho dos flocos por cima dos muffins para ficarem bonitinhos, mas logo terei outra chance porque a primeira leva (fiz meia receita) já está acabando!!

Surya said...

Cheguei aqui pelo blog da Marcinha e adorei, pois amo comida também. A banana deve ser nanica ou tanto faz? Mais uma vez, adorei! Surya

Feetje said...

Normally I don't comment on blogs that I've never been at, but couldn't help it this time.
Loved every single thing from your blog. Especially the healthy choices you make when cooking!
We are now expecting our first child and certainly these muffins came out more than handy :o)
Tomorrow I wanna make the white pizza. I'll let you know how it went.
Thanks for sharing.
Have a nice wednesday :o)