New Taste Journal
Whole Grain · Whole Food · Big Flavors
Multi-Grain Cherry Banana Muffins
1 Cup Wheat Flour, any
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1 tsp. Cinnamon, ground
1/2 Cup Walnuts, chopped
50 Cherries, fresh or frozen
3 Bananas, very ripe
1 Egg White
1 Cup Yogurt, plain
2 Tbs. Olive Oil
4 Tbs. Maple Syrup
1 tsp. Vanilla Extract
Heat Oven To 375°
Cut cherries in half.
If using fresh, remove the pit.
Frozen cherries work great in this recipe.
Bananas need to be very ripe.
Ripe bananas are sweeter and mash well.
Place all dry ingredients, minus cherries, into a mixing bowl.
Mix dry ingredients together using your hands or a wire whisk.
Peel bananas and place into a mixing bowl.
Mash bananas into a chunky puree.
Add egg and egg white to bowl.
Whisk eggs and banana together.
Add all wet ingredients to the bowl.
Mix wet ingredients together.
Pour wet ingredients over dry ingredients.
Add cherries to the bowl.
Use a rubber spatula to mix all ingredients together.
Be sure to mix and scrape dry ingredients from side and bottom of bowl.
Muffin batter will be thick and stiff.
Try not to over mix.
Lightly oil a muffin tin.
You can use paper cupcake liners if you like.
Add one level scoop of batter to each cup.
Place one more level scoop of batter over the first ( like a two scoop ice cream cone )
The scoop used in this recipe hold 3 tablespoons of batter.
Place muffins into the oven.
Bake for 30 minutes.
Remove muffins from oven and let cool for 15 minutes.
Remove muffins from tin and serve.
These muffins freeze well and are great to have on hand when you are hungry.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.