Normally I make all kinds of excuses when I take a bit of a blog holiday, particularly when in the throes of Day 6 of a personal challenge (that I obviously failed). This time, instead of telling y’all about the 4 solid days that I spent taking care of my daughter after her elective surgery; or the weird fatigue phase I went through at the same time which I combatted by sleeping for approximately 12 hours a night; or the books that I read, which included The Hunger Games Trilogy, Far to Go, The Sisters Brothers (which I thought was The Family Fang and couldn’t understand why it wasn’t funny), and lastly, the first of Paullina Simons’ Trilogy about Russia, The Bronze Horseman; or the zillion times I loaded and unloaded the dishwasher; or my completely pathetic addiction to Bejeweled on my iPad.
No, instead of being such a whiney blogger, I will bribe you for your forgiveness with a kick -ass recipe for muffins that are so STEALTH in their mostly healthiness, that I hesitate to even POST the recipe in case my kids know what they were eagerly stuffing in their faces. Now, these muffins could be EVEN healthier if one had Stevia or the mathematical ability to substitute Agave syrup for white sugar (neither of which fit my profile )
The inspiration for this baking when obviously I’ve been otherwise occupied with reading and playing iPad games? A big pile of ripe bananas and no food in the house. (Note: while I wanted to use up my bananas, I did draw the line at this beauty that was hanging out in my fruit bowl)
Mara’s Banana Muffins that are not like cake for breakfast (inspired by a recipe I found online when googling ‘healthy banana muffins’)
In a bowl, mash up 3-4 very ripe bananas, but probably not mouldy ones, because that would NOT be healthy.
Add in 2 eggs and mix well with a fork. Mix in 1 tsp pure vanilla extract.
In another bowl or glass measuring cup, mix 1 cup of all purpose whole wheat flour (or Robin Hood Nutri-Flour), 1 cup of rolled oats or oatmeal flakes (I used Bob’s Red Mill), 1 tsp of baking powder, 1 tsp of salt, and 3/4 cup of sugar (I actually used just slightly less, but this is the not healthy part of the mostly healthy). You can add 1/2 cup of chopped walnuts or semi-sweet chocolate chips to make the muffins even yummier. (Do not add carob chips, as my mother did in the 70s. They are not delicious. Trust me.)
Fill 12 muffin cups to the top with the mixture. Bake until golden and the centre bounces back (I have no idea how long as I got distracted
on twitter emptying the dishwasher.)
ENJOY!! and come back soon, y’all!