You know, it’s really hard to attractively photograph homemade muffins. Without that perfect little muffin-top overhang, it’s just a sort of shapeless blob. My apologies for the pictures here. I’m a big ‘ol fan of muffins though, so I’ll work on it, I promise!
Now, you may think I’m crazy for baking in August, but I believe muffins are a perfect summer breakfast. Unlike oatmeal they’re great served room temp, but unlike fruit they’ll keep you going strong right up until lunch. Totally hearty, and – when they’re my recipes – very healthy.
I like to bake a tray on Sunday nights, for worry-free breakfasts to last all week. These are delicious all on their own, but you can also dress them up! They’re great with a smear of jam or peanut butter, or even a drizzle of agave. They’re also nice when heated up with a pat of ‘butter’, although that’s more ‘autumn’ and less healthy. I like my banana with walnuts, but feel free to leave those out, or play around with other dried fruits and nuts. You know what I say – have fun with it!
1/2 cup raisins
1 cup whole wheat flour
1 cup bran (for this recipe oat is best)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons flax seed
6 tablespoons water
2 medium bananas, mashed
1 tablespoon molasses
1/4 cup alternative milk
1/4 cup agave syrup
2 tablespoons canola oil
1/4-1/2 cup walnut pieces (optional)
Preheat oven to 400º F.
In a small bowl, cover the cup raisins with plenty of water. Set aside to soak (this will keep them from burning while cooking).
In a large bowl, mix the flour, baking powder, baking soda, salt, and bran.
In another bowl, mash the bananas and then add the molasses, milk, agave syrup, and canola oil.
In a separate small bowl, place the 2 tablespoons of flax meal. In the bowl the raisins are soaking in, give a good stir. Then take 6 tablespoons of the raisin water and mix it in with the flax meal. Add this to the wet mixture and combine.
Add the wet ingredients into the dry, stirring until it just comes together (don’t overmix!). Fold in the raisins and optional walnuts. Spoon batter into a large 6-cup or standard 12-cup muffin tin.
Bake at 400 F for about 20 minutes, or until tops are golden and a knife comes out clean.
You’ll want to store these out of the fridge, but in an airtight place, like under a pastry display or in a tupperware container. They’ll be good for 4-6 days, depending on location.