Muffin magic from rescued bananasPosted: October 16, 2010
If there’s one thing I hate, it’s tossing out food. (I also hate cancer, world hunger, child abuse and Madonna’s version of American Pie, but those are posts for another blog) Yes, I throw out mouldy fruit and wilted vegetables. I’m not proud that I let food rot in my kitchen. But this recipe helps with the guilt.
First, you have to freeze your brown bananas. Then you can turn them into delicious muffins in a few easy steps. Here’s how:
Quick Oat Bran and Banana Muffins
- 1 ¼ cup All Purpose flour
- 1 cup oat bran
- ½ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup milk
- ¼ cup butter (melted)
- 2 egg whites
- 1 tsp vanilla
- 2 ripe bananas (peeled, chopped)
Preheat oven to 400°F. Grease muffin tin or line with paper cups.
Combine first five ingredients in large bowl.
Whisk milk, butter, egg whites and vanilla together in medium bowl.
Add milk mixture to dry ingredients. Stir until just combined. Mix in bananas.
Divide batter among prepared muffin cups.
Bake for about 20 minutes. You’ll know the muffins are done when you slide a toothpick into one of them and it comes out clean. Transfer to rack to cool. Serve warm with butter.
You can add one cup of nuts when you’re stirring in the bananas. For the batch you see in the picture, I added chopped walnuts and slivers of dark chocolate.
Thank you, epicurious!