banana muffins

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I had planned to bake banana bread this morning because I needed to use a few overripe (even for me) bananas and there was the added bonus that the hot oven would warm the kitchen and give the wood stove a little break. But then I saw this recipe for banana muffins that seems to be making the social media rounds the past week — it contains no flour, no (added) sugar, no diary (unless you’re like me and substitute the almond milk with regular organic whole milk). So I was curious about this concept and decided to give it a try. The ingredients:

3 mashed very ripe bananas

1/3 cup apple sauce

2 cups oats

1/4 cup (almond) milk

1/3 cup raisins (I used walnuts instead)

1 t vanilla

1 t cinnamon

Simply mix up the ingredients, transfer to muffin tin (I made 6 medium-sized muffins), and bake at 350F for 15-20 minutes (our oven needed the full 20 minutes). The verdict: pretty, pretty good. They’re dense and moist and have a good flavor. I also got to thinking about variations on this basic concept that I’d like to try out, with berries, with flax or chia seeds, with other nuts….

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