Makes 24 Mini Muffins Or 12 Regular Muffins
1 c organic whole wheat flour
1/2 c organic oat bran
1 tsp baking soda
1/2 tsp salt
1/2 c (1 stick) unsalted butter
3/4 c organic applesauce or Apple Puree (page 59)
3 medium organic bananas, 1 mashed (about 1/2 c) and 2 sliced
1/2 c packed organic light brown sugar
2 cage-free, organic eggs
Preheat oven to 375 degree. Grease 24 mini muffin cups or 12 regular muffin cups.
With a fork, combine flour, bran, baking soda, and salt in a small mixing bowl. Melt butter in a small saucepan over low heat or in a microwave for 25 seconds on High. In a large bowl, combine melted butter, applesauce, mashed banana, sugar, and eggs. Mix together with a rubber spatula. Add flour mixture to applesauce mixture and stir until just blended. Batter will be lumpy and very moist.
Spoon batter in prepared muffin cups, filling two-thirds full. Place banana slice on top of each muffin. Bake for 12 minutes, or until golden brown and set. Cool muffins in pan on a wire rack for 5 minutes before turning out muffins.
Pick a test. Because these muffins are so moist with the mashed bananas and applesauce, the wooden-pick test is difficult. the center may not come out clean if you hit a chunk of banana. If you're not sure if they're done, you can always pop one out an take a taste.
*Changes I made.
I used regular flour and unorganic everything. I didn't have any oat bran in the house, I substituted oat meal. I tossed in the sliced bananas at the same time the mashed bananas were added to the bowl, no banana decoration on top because I didn't read that part until typing this... oops! I also added 1/4 cup pecan meal, yum! I used the regular 12 muffin cup pan and baked them for 18 minutes, perfect. The muffins are delicious and a hit with the kids. Enjoy!