In my kitchen: Muffins. They’re easy to make; easy to freeze; easy to eat. These are good for late afternoon snacking and that mid-morning sugar/carb crash.
I think I got the base of this recipe from a runners’ magazine (way back when, before my knees and back conked out, I ran. A lot. Now I walk. A lot. And swim. And other things.)
But I lost the original copy of the recipe, and re-created what I could remember from memory, and then added and subtracted as my tongue dictated.
These are not like those icky things you find in airports. (You know: those objects that taste like air and cost like a mortgage). Save your money.
Take a couple of these along next time you travel, and the righteous virtue will ooze from every pore.
The recipe makes about two dozen muffins. I stash ’em in the freezer, and thaw (which doesn’t take long) as needed.
- 2 eggs
- 3 mashed bananas (one large or two medium)
- 2/3 canola oil (or corn or vegetable oil)
- 1/2 c. molasses
- 1/2 c. yogurt
- 1-1/2 c. whole wheat pastry flour (or regular wheat flour if that’s what you have)
- 1-1/2 c. bran flakes OR wheat germ
- 1 c. chopped walnuts (optional)
- 1 c. or so of chocolate chips (optional) (but let’s be honest: without them, what’s the point?)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
Preheat oven to 375 degrees. Grease the muffin tin.
Mash the bananas, or, if you’re using a mixer, use the beaters to mash them. Add the egg and mix. Add the oil, molasses, and yogurt and mix well.
In another bowl, use a fork or sifter to thoroughly mix the flour, bran (or wheat germ), walnuts, baking powder, baking soda, and cinnamon. Add dry ingredients to the mixing bowl and stir until combined. Stir in the chocolate chips.
Use a big spoon to drop the batter into the muffin cups. Bake 18-20 minutes and cool on a wire rack.