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Banana-Molasses Muffins
By Cathe Olson, author of The Vegetarian Mother's Cookbook and Simply Natural Baby Food available at www.simplynaturalbooks.com
Yogurt, molasses, and almonds add vitamins
and minerals to these moist, flavorful muffins.
Article continues below
1 cup rolled oats
1/4 cup almonds
1 cup whole wheat, spelt, or barley flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 cup raisins
1 cup mashed ripe bananas (2 to 3 bananas)
1 egg
1/3 cup oil
3 tablespoons blackstrap molasses
1/4 cup plain yogurt (dairy or nondairy)
Preheat oven to 375ºF. Lightly oil muffin tins. In food processor or blender, grind oats and nuts to a coarse meal. Transfer to mixing bowl and whisk in flour, baking soda, baking powder, and cinnamon. Stir in raisins. Beat remaining ingredients together until smooth. Add to oat mixture and stir just until mixed. Pour batter into prepared tins. Bake 20 minutes, or until tops are firm to the touch.
Makes 1 dozen
Note: For quick preparation, puree liquid ingredients in food processor or blender after removing oat/nut mixture.
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