Oatbran Banana Muffins
Not too sweet yet moist and flavorful, these muffins provide ample fiber with heart-healthy oatbran. Bananas, high in potassium, can also help maintain cardiovascular health. But the great taste is why you’ll want to eat these!
2 cups (16-1/2 ounces or 475 g) banana purée, from about 4 medium very ripe bananas (fresh or frozen)
1/4 cup (25 g) finely ground flax seeds
1/3 cup (80 ml) light agave nectar
1/2 cup (120 ml) sunflower or other light-tasting oil, preferably organic
1-1/2 tsp (7.5 ml) pure vanilla extract
1/4 tsp (1 ml) apple cider vinegar
1/2 cup (70 g) raisins
1-3/4 cups plus 2 Tbsp (250 g) whole spelt flour
1-1/2 tsp (7.5 ml) baking soda
2 tsp (10 ml) baking powder
1/4 tsp (1 ml) fine sea salt
1-1/2 cups (185 g) oat bran
Preheat oven to 350F (180C). Line 12 muffin cups with paper liners, or spray with nonstick spray.
In a large bowl, whisk together the banana purée, flax seeds, agave nectar, oil, vanilla and vinegar. Add the raisins and stir to coat. Set aside while you measure the dry ingredients, or at least 2 minutes.
In a large bowl, sift together the flour, baking soda, baking powder and salt. Add the oat bran and stir to combine.
Pour the wet mixture over the dry and stir to blend well (it’s okay if a few dry spots remain here and there). Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop the batter into the muffin tins, dividing it equally among the 12 cups (they will be very full).
Bake in preheated oven for 25-30 minutes, rotating pan about halfway through, until tops are deep golden brown and a tester inserted in a center muffin comes out clean. Cool for 5 minutes in pan, then remove to a rack to cool completely. Makes 12 large muffins. May be frozen.