Friday, March 2, 2012

Do you have aging fruit? No worries, make muffins.

Steel-cut blueberry muffins

Don't let your blueberries or bananas see the compost bin this weekend! Instead, try one of these healthy muffin recipes.

1. Gluten-free banana-nut muffins (recipe after the jump)
I make these muffins with Bob Mill's gluten-free biscuit and baking flour mix. They're really fluffy and sweet with little sugar added.

2. Blueberry muffins with steel-cuts  (recipe here-see notes below)
Steel-cuts are usually reserved for a weekend breakfast, due to the cooking time. Make a little extra and put them in your blueberry muffins for added satiety, and health benefits. This recipe is from NY Times, and they are sweetened with real maple syrup, so no refined sugar added! If you're used to a sweeter muffin, you can add a 1/4 cup brown sugar. I think they are much better with a teaspoon of cinnamon, and a 1/2 cup of chopped pecans. 

Gluten-free banana-nutty muffins

Makes about 12

3 very ripe bananas, smashed
1 1/2 cup Bob Mills GF mix
1 egg beaten
1/2 cup sugar
1 tsp vanilla extract
1/3 cup melted butter
1 tsp baking soda
pinch of sea salt
1 cup chopped walnuts 

Preheat oven to 350, grease and flour muffin pan, or use paper cups. 

Start with the wet ingredients- With a wooden spoon, mix the melted butter into the smashed bananas in a large mixing bowl. Mix in vanilla, egg, and sugar. 

Then sprinkle baking soda and salt over mixture, and mix in. Mix in flour until incorporated. Fold in the chopped walnuts.

Pour mixture into muffin pan until almost full. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.

Eat and share. Or freeze some for another time. 

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