Ingredients
Amount Measure 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
Steps
Sequence Step
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.
Nutrition Facts
Serving Size (23 g)
Servings Per Recipe 24
Amount Per Serving
Calories 73Calories from Fat 36 (49%)
% Daily Value *
Total Fat 4 g 6 %
Saturated Fat 0.3 g 1 %
Monounsaturated Fat 0.8 g
Polyunsaturated Fat 2.7 g
Trans Fat 0 g
Cholesterol 7 g 2 %
Sodium 61 mg 3 %
Potassium 63 mg 2 %
Total Carbohydrate 8 g 3 %
Dietary Fiber 1 g 4 %
Sugars g
Protein 1 g 2 %
Vitamin A 0 %
Vitamin C 2 %
Calcium 1 %
Iron 0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
