These are the brainchild of my friend Bridget’s brother, Michael. An amazing cook and a Buddhist, Michael lives in a monastery outside of Pharping, Nepal, where he serves as a chef for his teacher.
Once cooled, these muffins keep well in the refrigerator for a week. Eat them cold or warm them briefly in the oven.
6 brown bananas, lightly mashed (leave some chunks)
1 large apple, grated
¾ cup water
3 cups oat bran
1 teaspoon baking powder
½ teaspoon salt
¼ cup walnuts, chopped or halved
¼ cup raisins
4 tablespoons sweetener
Juice of 1 lemon
Mix wet and dry ingredients in separate bowls. Squeeze the juice of one lemon onto the combined apple and bananas
Combine wet and dry ingredients into one bowl.
Pour into lined muffin tins or use silicone muffin bake ware and bake for 45 minutes or until golden brown on top.
Bake the batter in a loaf pan, and enjoy hearty slices instead of muffins.
Add three thinly sliced pears or 1 cup of 70 percent pure cocoa chips to the batter.
Rip’s Tip: Make a double batch of these muffins and freeze half of them for a quick, on-the-go breakfast or a healthy snack.
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