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.

NOTE: Easy recipe - use your favorite corn muffin/bread recipe, or use a mix.

 Broccoli-Cheese Mini-Muffins
Makes 20 servings

Cooking oil spray
1 1/2 cups broccoli pieces
1 large egg
1/3 cup skim or low-fat milk
1/2 cup finely shredded sharp Cheddar cheese
1 package (8 1/2 ounces) corn muffin mix

Preheat oven to 400 degrees. Spray two 12-cup 

mini-muffin tins well with cooking oil spray.

Place the cut broccoli in a 2-cup glass measure and 

microwave, uncovered, on high, for 1 minute.

Meanwhile, break the egg into a 2-quart bowl and 

beat with a whisk or fork to break it up. Add the milk and 

beat well to blend. Stir in the cheese.

Stir in the muffin mix just until 

the dry ingredients are moistened.

Remove the broccoli from the microwave and press out any excess water. 

Finely chop the broccoli and add it to the batter. Using a 

tablespoon or a cookie-dough scoop, fill the prepared 

muffin cups about two-thirds full. When the batter is used up, 

fill the unused cups halfway with water, to prevent burning.

Bake in the middle of the oven until the muffins just 

begin to brown around the edges and spring back 

when touched, 12 to 14 minutes. Serve warm.