Cathy’s Banana Nut Muffins

Alright–as promised, here is the recipe for Banana Nut Muffins–Cathy style:

2 large bananas, mashed

1/4 cup soft butter or oil

3/4 cup coconut sugar (raw sugar, brown sugar, or other sweetener could be substituted.)

2 eggs (or vegan substitute)

1 cup unbleached white flour

1 cup raw oatmeal

1 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 cup chopped nuts (opt)

Streussal Topping:

1/3 cup raw oatmeal

1/3 cup chopped nuts

1/2 cup maple sugar (or substitute)

enough agave syrup to moisten

Put the Bananas in a medium sized mixing bowl, and using a potato masher tool, pulverize the banana.  You could also put the first four ingredients in a blender, but I like to do mine by hand so that I have yummy little bites of banana in the muffins.  Once the bananas are mashed, add the soft butter, sugar, and eggs, and stir well.  Set aside.

In the bowl of your blender, put the flour, oatmeal, baking soda, baking powder, and salt.  Blend well until the oats are the same consistency as the flour.  Add to the banana mixture.  Once blended, add the nuts (optional).

Put batter in buttered baking dish, either loaf pan or muffin tin.  Mix the streussal ingredients in a separate bowl, then spoon onto the batter.  Drizzle with a little agave syrup and a sprinkling of maple sugar.

Bake at 350 degrees, loaf for 1 hour, or muffins for 20-25 minutes.  Since this is not a low calorie treat, enjoy a couple and share the rest with friends and neighbors.  Bon appetite!

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