Last week, I got to thinking that there is nothing quite like piping hot muffins straight out of the oven on a blustery Winter day in February. I wanted something that was wholesome and that I felt good about eating for breakfast. I knew that I didn’t want to indulge in dessert – so the recipe couldn’t bee too sweet. With bananas “going bad” on my counter top, I knew that they’d be the star of the show in whatever I baked. I’ve mentioned to you before how much I love Gloria’s Glorious Muffins recipe book, haven’t I? (Of course I have! Remember back when I shared the Mochachino Muffin Recipe with you?)Ok. Now that we’re all on the same page, -84!- old bananas are on the countertop and the oven is preheated to 375 – let’s get to get baking, shall we?
Dry ingredients you’ll need from the pantry:
1 cup whole wheat pastry flour
1 cup whole wheat flour
1/2 cup unbleached white flour
1 cup wheat bran
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
3/4 teaspoon ground nutmeg
1 cup roasted, salted sunflower seeds
Wet ingredients you’ll need:
3 cups mashed, ripe bananas (which is about 6 whole bananas – depending upon what size you have)
1/2 cup canola oil
1/4 cup honey, warmed
3/4 teaspoon Vanilla extract
1 teaspoon lemon rind (I used the entire rind of a small, organic lemon)
Measure and sift all the dry ingredients -except the sunflower seeds- in a large bowl. Sift a second time and then add the sunflower seeds.
In your food processor, puree the banana -or- in a separate bowl from your dry ingredients, simply mash the banana with the back of a fork. (That is what I did because I didn’t want to mess with having to clean the food processor.)
Pulse in the rest of the wet ingredients. Or stir in the rest of the wet ingredients, your choice!
Pour wet ingredients into dry. Incorporate the ingredients just until they are mixed. Do not over-stir them. No one likes a tough muffin!
BTW: I adore baking with my decorative silicone muffin molds! There are several popular brands you can choose from – just pick a favorite shape – they basically all work in a similar fashion. (Silikomart – Siliconflex muffin molds and Gastroflex Silicone Muffin Tins are a few examples.) I purchased my silicone bakeware at the Broadway Panhandler back when rents were low in Soho and their Broome Street location was considered to be in a ‘gritty’ part of town. They’ve since moved to a location in the Central Village -on 8th Street- and they are still selling Gastroflex, so that is saying something, right?Fill the muffin tins to nearly the top. Place in a 375 degree oven for 15-20 minutes -or- until a toothpick comes out clean. Let the muffins rest for a few minutes before popping them out of the tin onto a cooling rack. (Below I have them displayed on a Franciscan Desert Rose Pattern platter that I inherited from my mother-in-law last Spring – Desert Rose is one of the most popular American dinnerware patterns, EVER!)
Take note: with only 1/4 cup of honey spread across 16 muffins, these are not a sweet treat. I think the recipe can stand to take a bit of extra spice – feel free to add additional cinnamon and nutmeg without fear. I upped mine to an entire teaspoon from 3/4 of one. All in all, these muffins are very satisfying and wholesome tasting – enjoy!!