Crunchy Banana Muffins

crunchy banana muffins recipe with oats, honey, and pecans

I discovered this recipe and with the help of a master baker and good friend Annette Kay,.. with her help we refined and perfected it.  The result is what I believe is a fantastic muffin.  During one hectic summer doing massage at the famous Green Valley Spa, I (and the rest of the staff) almost lived off my batches of these muffins.  Besides tasting great, they are a great source of needed energy.  They are also great for picnics, breakfasts, long trips… or for that matter, anytime.

-Curt

1 3/4 cups whole wheat flour
3 3/4 tsp. baking powder
1 1/4 cups rolled oats
1/2 tsp salt
1/2 tsp baking soda
3 Tablespoons Honey
3 Tablespoons Molasses
3/4 cup skim milk
2 egg whites
4-5 bananas mashed
1/4 cup chopped pecans
(optional)

 

PREHEAT: Pre-heat oven to 400°.
MIX: Combine flour, baking powder, oats, salt and baking soda. In a separate bowl, combine honey, milk, molasses, egg whites, and mashed bananas.  Mix well. Slowly pour wet ingredients into dry ingredients.  With a spoon, lightly and gently fold ingredients together until just mixed.  Fill muffin tins with muffin papers.  Fill each muffin paper to about 2/3 full.
BAKE: Bake at 400 ° for 18-20 minutes.  Let cool before removing muffin papers.  Serve.

 

Note: The secret to a light muffin is to not over-mix the batter.  Gently stir ingredients until batter is just mixed.  Do not over do it!

One Response to Crunchy Banana Muffins

  1. These sound wonderful. Pinned!

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