Here’s another recipe that I came up with when we were visiting Dave’s family. So again, the ingredients are super accessible… I was surprised by everyone’s reaction to these humble (and crazy easy) little muffins. No frosting, nothing fancy, but they were devoured before I got anything more than a sample taste. I ended up baking this recipe a couple of times when we were there, watching them vanish each time. It’s nice to see your food enjoyed
The muffins pictured were made using whole grain flour and rolled oats. While away, the muffins were made using more processed grains. I noted both in the recipe, as they turned out equally well and it’s simply a matter of personal preference and what you happen to have on hand.
1 cup Rolled Oats (or quick cook oats)
1 cup Unsweetened Apple Juice
1 cup Whole Wheat Flour (or all-purpose flour)
1/3 cup Granulated Sugar
3 tsp Baking Powder
1/2 tsp Cinnamon
1/4 cup Pureed Banana
1/4 cup Canola Oil
1/4 tsp Salt
2/3 cup Raisins
Preheat oven to 425°F and line muffin tin with paper cups (or lightly oil).
Stir together the oats and juice and let sit for about 15 minutes.
In the meantime stir together the flour, sugar, baking powder, and cinnamon. Set aside.
Blend the pureed banana, oil, and salt until thoroughly combined. Add the oat mixture and blend well.
Add the wet ingredients to the flour mixture and stir until just combined. Fold in raisins.
Spoon batter into muffin cups and bake for 20 – 25 minutes, until an inserted toothpick comes out clean.
Let muffins cool in tin for about 5 minutes before transferring to rack.
Makes 10 – 12 muffins.