I think I’m suffering from post New Year’s blues. The decorations are down, gifts are put away, no more “fa-la-la-la-la” in the background… Even baking seems bland after the holidays!
Searching for something to bake, I revisited some idea’s I’ve been tossing around, but felt uninspired by them. Besides, isn’t it still a little too soon for sweet treats?… I find that at times like this, simply looking at ingredients can help. So I peered in the baking cupboard and the pantry. Nothing… It was when I opened the refrigerator door that inspiration peeked her head around the corner. Today she took the form of some very black bananas (Dave’s been buying them like they’re going out of season, and the old ones keep ending up in the fridge). “Come to us”, they called. And I knew what to do. Muffins!
The actual muffin recipe is simple, healthy, and uses few ingredients. I added a streusel topping to jazz things up, but they are yummy with or without it.
1 cup All-Purpose Flour
3/4 cup Whole Wheat Flour
2 tsp Baking Powder
1/4 cup Pureed Banana
1/3 cup Maple Syrup
1/2 cup Non-Dairy Milk
1/4 cup Canola Oil
Pre-Heat oven to 400°F and line muffin tin with paper cups.
Prepare streusel topping (see below), if using. Set aside.
Stir together flours and baking powder. Set aside.
Blend bananas, syrup, milk, and oil until thoroughly combined. Pour into flour mixture and stir until just moistened.
Spoon batter into muffin cups (filling each about 2/3 full). If using, sprinkle streusel topping over batter.
Bake for 18 – 20 minutes, until an inserted toothpick comes out clean.
Cool muffins for 5 minutes before transferring to wire rack.
3 tbsp Oatmeal
2 tbsp Brown Sugar
1/4 tsp Cinnamon
2 tbsp Margarine
3 tbsp Chopped Pecans
Stir together the oatmeal, sugar, and cinnamon.
Cut in margarine, until it resembles coarse crumbs.
Stir in nuts.