Prep Time
10 minBake Time
15-18 minYield
12 muffinsRating
/rating_on.png "1 Star")
/rating_off.png "5 Stars")
Loading...| 1 cup ROGERS WHEAT BRAN | |
| 1 cup ROGERS WHOLE GRAIN WHOLE WHEAT FLOUR | |
| 1/2 cup ROGERS PORRIDGE OATS STEEL CUT BLEND | |
| 1 tsp. cinnamon | |
| 1 1/2 tsp. baking powder | |
| 1 tsp. baking soda | |
| 1 ripe banana, mashed | |
| 1/2 cup brown sugar, lightly packed | |
| 1 egg | |
| 1 cup milk | |
| 1/3 cup oil | |
| 1 tsp. vanilla | |
| 1 cup raisins* | |
| 1/4 cup sunflower seeds* | |
| 1/4 cup pumpkin seeds* |
These muffins are a sure-fire way of getting all the daily fibre you need.
| 1. | Preheat oven to 375 degrees. |
| 2. | Grease muffin pan with non-stick spray or line with paper cups. |
| 3. | Mash ripe banana with fork. |
| 4. | In a medium size bowl, beat egg and sugars. When smooth add banana, milk, oil and vanilla. Rest. |
| 5. | In a large bowl mix the together the dry ingredients. Stir in nuts or dried fruit till coated with the flour. |
| 6. | Pour the banana mixture onto the flour mixture, folding until flour is just moistened. |
| 7. | Place into muffin cups immediately and put into oven. |
| 8. | Bake for 21 - 23 minutes or until springy to the touch. A toothpick should come out of the center with a few crumbs sticking to it. |
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