Recipes

Mighty Muffins

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.

  • Prep Time 15 minutes
  • Cook Time 45 minutes at 350 Degrees
  • Serves 6 large muffins or 1 enormous loaf

Ingredients:

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

 

Instructions:

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.

 

Variations:

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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  • Shelley Warnick

    what is the oven temperature

    • Tracy

      It’s 350 degrees but says so at the top of the recipe.

  • Tootski

    I made a loaf of bread instead of muffins. I cooked it for 55 minutes at 350. It is really yummy–you won’t eat a lot at one time because it is pretty dense. I added flax seed and slivered almonds too. I will definitely make it again.

  • Natasha

    Does anyone know if the sweetener should be liquid or dry (e.g., maple syrup vs. date sugar)?

    • Amy Laszlo Rice

      I used dry

  • Amy Laszlo Rice

    Made it in a loaf pan, no nuts and with dairy free mini chocolate chips. AWESOME! And so filling. I did need to add 30 minutes to the bake time with it in a loaf pan. Does anyone know the calories?

  • Ju El

    What can I substitute the oat bran with?

    • Supernana

      I used 1/2 gluten free sr flour and 1/2 ground flaxseed. Turned out well.

  • Georgia

    I use crushed pineapple instead of the apple, gives it a great flavour

  • Blanster

    I made them last night (used applesauce instead of a grated apple) and froze the muffins ( had 12 muffins and a mini loaf pan). I heated up one muffin this morning and it was very good – nice banana flavor. I’ll be making these often!

    • carla

      How much applesauce? Thanks

      • Blanster

        I used one of the little containers of organic applesauce. I think it has a little less than 1/2 cup or maybe 4 ounces in it.

  • SOST

    Made them this morning..OMG they are so delicious! Ran out of raisins and walnuts so I used cranberries and milk free chocolate chips.

  • Aurora

    Im allergic to bananas! is there a way I can substitute them with something else?

    • Amanda

      You maybe able to use applesauce and then maybe substitute pineapple or shredded carrots for the chopped Apple. They won’t be quite as moist and I’m not sure of the amount maybe 1/3 cup per banana? Maybe add the applesauce until it’s good muffin batter consistency. I’m thinking that the pineapple would be a good addition since it’s more hygroscopic and will help with moisture retention if you omit the bananas.

    • Reagan55

      substitute pumpkin and add cinnamon and whatever other spices that go with pumpkin

  • B Richie-Zavaleta

    I love this recipe. These are so good and oil, egg free!

  • Kim Rountree

    Has anyone made pumpkin versions?

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