BANANA BRAN MUFFINS

 

When I was recently invited to a Fall Ladies' Tea and asked to bring banana nut muffins (6 jumbo muffins or 18 mini-muffins), I made it an opportunity to try a new recipe to share here in my blog. I pulled out two cookbooks - one from an inn and the other one a Muffins & Quick Breads from Williams-Sonoma Kitchen Library. I knew either one should offer a recipe for an amazing banana nut muffin and I wasn't disappointed.

It isn't often that I bake adding nuts to the recipe since I am usually baking for the Cafe Treats at church and it is a nut-free zone. The nuts really do add a nice touch to the muffin. 

The recipe made three dozen mini-muffins so I took 18 to the tea and brought a few back home. I realized I would never get them eaten quickly so instead of freezing some, I took them to the Blankets of Hope meeting yesterday and shared them with the group. They really enjoyed them also. I plan to make some more for the Cafe Treats but will leave out the walnuts. They worked fine without the paper liners.

I guess I got detracted toward the end and forgot to take pictures. Fortunately I still had a few I had not eaten to get a picture of the finished muffin to share with you.

PRINT RECIPE.

BANANA BRAN MUFFINS

1     cup flour

1     cup oat bran or wheat bran

1      teaspoon baking soda

1/2  teaspoon salt

1/2  cup chopped walnuts or pecans

1      cup mashed ripe banana (2 to 3 bananas)

1/2  cup (1 stick) unsalted butter, at room temperature

1/2  cup firmly packed brown sugar

1      egg

Preheat the oven to 375 degrees F. Spray lightly muffin tin or line with paper liners. (I used a 24-cup mini-muffin pan with paper liners and a 12 -cup mini-muffin pan that I just sprayed.) Set aside.

In a medium bowl, stir and toss together the flour, the bran (I used oat bran), baking soda, salt, and nuts, if using. Set aside.

In another mixing bowl, beat together the banana and butter until mixed.

(My bananas had been frozen so they hardened the butter when beat together. It was fine though.) 

Add the brown sugar and egg and

beat until completely mixed.

Add the dry ingredients and stir with a spatula just

until blended.

Spoon into the prepared muffin tin, filling each cup about three-quarters full. (I used may cookie scoop that hold a tablespoon and it worked perfectly.)

Bake for about 15 - 20 minutes for regular sized muffins or 10-12 minutes for mini-muffins. Check doneness with a toothpick inserted in the center. It should come out clean.

Allow to cool for 5 minutes before removing from the pans. Store in an airtight container.

HEALTHY COOKIES

 I hesitate saying "Healthy Cookies" even though that 's what they are called because so many people are turned off when you tell them they are egg-free, dairy-free, gluten-free, and no-sugar-added. I had several people eat theirs before they left the Cafe at church so they could tell me what they thought and they said they were really good. A few people came for them because someone had suggested it.

Cafe Treats Baker Jean said she would make them again and I know I will be making them for us. I hope you will give them a try. I don't think you will be disappointed especially if you are wanting to enjoy a treat but have issues with allergies or watching your sugar intake.

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HEALTHY COOKIES

3     mashed ripe bananas

1/3  cup unsweetened applesauce

2     cups gluten-free oats

1/4  cup almond milk (oat milk works)

1/4  cup raisins or nuts

1      cup dark chocolate chips (no sugar added)

1      teaspoon vanilla

1      teaspoon cinnamon

Preheat the oven to 350 degrees F. Line cookies with parchment paper. Set aside.

Mix all of the ingredients together until well blended. 

Using a tablespoon scoop, drop the "dough" onto the cookie sheet with a little space between them. They will not spread when baked. Bake for about 20 minutes. 

Cool.

FROSTED PUMPKIN BARS

 We have had some really delicious treats this fall at the Cafe at Platte Woods United Methodist Church, especially with pumpkin. Baker Jo Ann surprised me with these Frosted Pumpkin Bars yesterday at the Cafe. She came in with the big pan and apologized for not letting me know that she was bringing something. 

Only a few had signed up so I ended up bringing out four or five treats (leftovers) that I had frozen. We had so much that I figured I was going to have leftovers again to freeze, but boy I was wrong. Getting the extra hour of sleep, I guess, made everyone hungry because I had maybe a dozen each of two treats left. It might have also happened because we had 491 combined at bother services. I wouldn't be surprised if that number was low because we have humans counting. lol

This recipe is very similar to some Frosted Pumpkin Bars that Baker Jean brought a few weeks ago that I didn't get a chance to share. Her bars were a big hit also. The only difference was the amount of baking powder and baking soda and vanilla.

PRINT RECIPE.

FROSTED PUMPKIN BARS

4        eggs

1         cup oil

1         can pumpkin

1         teaspoon vanilla

1-2/3 cups sugar

2        cups flour 

2        teaspoons baking power

1         teaspoon salt

1         teaspoon baking soda

Preheat the oven to 350 degrees F. Line a jelly roll pan with parchment paper.

In a large bowl, combine the eggs, oil, pumpkin, vanilla, and sugar until smooth and blended.

In another bowl, combine the flour, baking powder, salt, baking soda, and cinnamon with a whisk.

Add the dry ingredients to the wet and stir til smooth and well blended.

Pour batter into the pan and bake for 25 to 30 minutes.

CREAM CHEESE FROSTING

8        ounces cream cheese, at room temperature

1         stick (1/2 cup) butter, softened but not melted

1         teaspoon vanilla

3        cups sifted powdered sugar

Cream together the cream cheese and butter. Add the vanilla. Add the powdered sugar a little at a time and mix until smooth.

Spread over COOLED cake. Cut into squares to serve.