Tuesday, September 23, 2008


This week I have tried two different muffin recipes that were so delicious! One was super packed full of calories, the other was super packed full of good for you goodness.

The first was this recipe from Paula Deen. Of course, it's loaded with butter and sugar... but it the apples, raisins, and spices make for a perfect fall recipe.

The second is Banana Oatmeal Muffins. It's the perfect recipe to use those frozen bananas in your freezer...

Banana Oatmeal Muffins

Preheat oven to 375

Using a whisk attachment beat 3 bananas

3/4 cup maple syrup
1 egg
1 cup raisins (golden are wonderful)

Mix together:
1 tsp baking soda
2 cups whole wheat flour
1/2 tsp salt
1 tsp baking powder
2 tsp cinnamon
1 cup rolled oats

Add to wet ingredients. Mix only until moistened. Fill greased muffin tins 2/3 full.
Bake at 375 for 15-20 minutes.

These turned out so yummy - and were so easy! Little One loves them, and I love that the recipe calls for no white sugar.



Susan said...

Oh, yum. I have some black old bananas just begging to be used. I think I saw syrup on the shelf at the grocery store in town. I hope that was not wishful thinking. WHat is the difference between rolled oats and regular oats? Because we have oats here, but they don't say rolled oats on the box.

Mom2Drew said...

I was starting to wonder about you:) How are things?

Thanks for the recipies, sounds great!

We just found a sugar substitute called sucanat and it's fabulous! It's purely natural and comes from sugar cane. You should read about it, you'll find it fascinating. We got it at Whole Foods and I'm sure you can find it somewhere there.