I had some bananas on the counter and they were not looking so lovely any longer. That always means its time for some baking. I rarely make banana bread. I usually make the dough into muffins. We find the single servings perfect in our household and they freeze great that way too (that is if they last long enough to freeze any - warm baked muffins tend to disappear rather quickly). I wanted a muffin that had some "umpf" to it this time, so I took my basic go to banana bread recipe and went from there. We were all extremely pleased with the outcome! Best of all, they are pretty darn good for you too!
What are you doing with your bananas?
4 ripe bananas (the riper, the sweeter, the better)
1/4 cup brown sugar (optional depending on how ripe the bananas are)
2 large eggs
1 Tbsp. vanilla
2 cups whole wheat flour
1 cup oats (you can add them as whole flakes or pulse them in a food processor)
1 cup quinoa (you can add them uncooked for a crunchy texture or add it cooked for softer texture)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground ginger
1/4 cup bran
Cook the quinoa if you are going to go the cooked route. It takes 2 cups of water per 1 cup of quinoa and generally 20 minutes. If you are cooking the quinoa, you will yield 3 cups cooked for every cup uncooked. Keep this in mind. You'll only need 1 - 1/2 cups of the cooked quinoa.
Mash together bananas (I use my mixer and just add the ingredients as I go).
Next add the sugar if you choose to add it - it's only needed if the bananas aren't very ripe.
Add the eggs and vanilla and mix well.
Mix cooked (if going the cooked route) quinoa into the banana mixture at this point.
In a separate bowl combine flour, oats, quinoa (only if going the uncooked route), baking soda, baking powder, ginger and bran. Mix well.
Add dry ingredients to wet and mix well.
Spoon into muffin cups and bake at 350 for 25 minutes or until tops start to brown and look crunchy.
Enjoy! They are super yummy!
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