Tuesday, January 23, 2007

whole grain banana muffins

I love bananas. They are really easy to bake with, as they can replace eggs and impart a distinct sweetness so you have to add less sugar to whatever you are making. Usually when I have bananas around I tend to make these or the banana bread out of one of Dreena Burton's books. However, I've had my eye on this recipe for a while, so I finally decided to try it. As I didn't have xanthan gum around I decided to make the recipe with wheat flour, which pretty much goes against the whole point, or at least some of it, of the recipe and Erin McKenna's bakery. However, the recipe is still vegan and the sugars come from the bananas and agave nectar, which is a liquid sweetener that is low on the glycemic index. I also added pecans for some texture and protein, oh and made muffins instead of bread. So... basically I changed quite a few things in the recipe, but I think it's still pretty true to the original. Sort of?

Whole Grain Banana Muffins
1 c white whole wheat flour
1/3 c oat bran
1 t baking soda
1 t baking powder
1 T cinammon
1/4 t salt
3 bananas mashed or purreed in a food processor
1/4 c canola oil
1/4 c agave nectar
1/4 c unsweetened soy milk
2 t vanilla
1/2 c pecans, crushed

1. Preheat the oven to 350 and lightly oil a muffin tin or place liners in tin
2. In a medium bowl, whisk the flour, oat bran, baking soda, baking powder, cinnamon and salt
3. In another bowl, combine the bananas, canola oil, agave nectar, soy milk and vanilla
4. Pour the wet mixture into the flour mixture and add the pecans
5. Stir until smooth and pour into muffin tins
6. Bake for 13-15 minutes, until browned and tester comes out clean

Makes 12 small muffins

1 comment:

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