No Flour Banana-Raisin-Walnut Muffins

If you enjoy flavorful, 

moist muffins, 

this basic recipe 

is a good one to have on hand. 

Not so "sugary" sweet, 

but full of flavor! 

(and healthy, too). 

Yummy!

Ingredients:

• 2 mashed ripe bananas (the more ripe, the more flavor)
• 2/3 cup 1% milk (or whatever milk is in your home)
• 10 drops liquid natural Stevia or 2 packets natural Stevia
• 2 eggs
• 2 tsp Baking powder
• a few shakes of cinnamon
• 2 cups Old Fashion or Rolled Oats
• 1 tsp vanilla extract
• 1/2 cup raisins
• 1/4 cup walnuts

Directions:

Preheat oven to 350 degrees

Beat bananas until liquidy. Add other wet ingredients and blend well. Add baking powder. Add oats, mixing thoroughly. Then add whatever other optional goodies your family enjoys.

Spray a muffin pan or liners with with non-stick spray.

Divide batter into 12 muffin cups, approximately 1/4 - 1/3 cup each. They will only be about 2/3 of the way full. 

Note: these muffins do not rise.

Bake 20-30 minutes until muffin edges begin to brown. They are firm to touch.

Note: Muffins are not light and airy. They are dense, full of flavor and very moist.

If made with raisins and walnuts, each muffin contains about 150 calories. The oil is from the nuts and bananas.

Banana Nut Bread

Our favorite recipe is from the Better Homes and Gardens “New” Cookbook copyright 1955.

A little extra banana can be added, if desired, creating a moister loaf.

Ingredients:

1/3 cup shortening

1/2 cup sugar

2 eggs

1 3/4 cups sifted all-purpose flour

1 tsp baking powder

1/2 tsp soda

1/2 tsp salt

1 cup mashed ripe bananas

1/2 cup chopped walnuts

Method:

Cream together shortening and sugar; add eggs and beat well.

Cream Bananas separately.

Sift together dry ingredients; add to creamed mixtrue alternately with banana, blending well after each addition.

Stir in nuts.

Pour into well-greased 9.5 x 5 x 3 inch loaf pan.

Bake in moderate over 350F 40-45 minutes or till done.

Remove from pan; cool on rack.