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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup (not packed) | raisins, organic | 1/4 | cup | unsweetened apple juice | 1/4 | cup | safflower oil | 1 | medium | eggs | 1 | large (8" to 8-7/8" long) | bananas, peeled | 1 1/2 | teaspoons | vanilla extract | 1 | cup | Whole Wheat Pastry Flour, Bobs Red Mill | 1/2 | teaspoon | baking powder | 1/2 | teaspoon | baking soda | 1/4 | teaspoon | sea salt | 2 | teaspoons | cinnamon, ground | 1/2 | cup, chopped | walnuts |
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Steps
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Sequence
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Step
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| | 1 | Preheat your oven to 350 degrees. Line mini muffin pan with paper liners. | | 2 | Mix the raisins and juice in a bowl and heat for 1 1/2 minutes. Stir and heat another 1 1/2 minutes. Pour the raisins and juice into a blender and puree. | | 3 | To the blender, add the oil, egg, vanilla and banana, mixing after each addition. | | 4 | Combine all the dry ingredients together in a bowl and stir well. Add the nuts, if using. | | 5 | Pour the banan mixture into the dry ingredients and mix until just combined. Fill the muffin cups about 2/3 full. This makes 12 muffins or 24-27 mini muffins. I like using a cookie scoop to fill mini muffin cups and an ice cream scoop for muffins. Bake muffins for 25 minutes and mini muffins for 10-12 minutes. The tops should be a bit shiny still when you take them out of the oven. They will finish cooking in the pan. Let cool. |
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