These muffins 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 before serving.
You’ll find this recipe, along with more of your favorite Engine 2 recipes and many more new recipes (for the standard Engine 2 diet as well as the Engine 2 Seven-Day Rescue Diet) in the E2 Meal Planner. With access to hundreds of customizable recipes (Cooking for one? Great! Need some leftovers? We’ve got you covered too!), printable grocery list and grocery delivery in select markets, you’ll wonder how you ever planned meals without it – and all for less than $2 a week!
- 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 maple syrup
- Juice of 1 lemon
Mix wet and dry ingredients in separate bowls. Squeeze the juice of one lemon into the combined apple and bananas. Then, combine wet and dry ingredients into one bowl. Pour into lined muffin tins or use silicon muffin bakeware 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.
Servings: 6 large muffins or 1 enormous loaf