Monday, June 1, 2009

Eggless Banana Oat Muffins

Preheat oven to 350 degrees F

1 and 1/2 cup all-purpose flour
2 cups Quick oats

1 Tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped walnuts

1 cup almond or soy milk
1 and 1/2 cup mashed bananas
1 and 1/2 cups Sugar in the Raw

In a bowl, combine all dry ingredients, except sugar.
In another bowl mix together milk, sugar and the mashed bananas, combine thoroughly.
Gently fold the dry ingredients into the banana mixture, a wooden spoon is perfect for this task.
Let the batter rest for about 10 to fifteen minutes.

Spray the inside of the muffin tins with alcohol-free cooking spray, fill the muffin cups to the top, because this muffin does not rise exceptionally high.
Makes 48 mini muffins. I use the tin once, and when they are finished, I place the first batch on paper towels to cool, while I bake the rest of the batter.
Bake at 350 degrees for 20 minutes.  

Note: If you do not have a mini muffin tin, you can just use a regular one, but increase the cooking time to at least 30 minutes.

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"If it ain't simple, I don't cook it."