|Banana Sunflower Seed Muffins|
I was all set to make pumpkin muffins for the family the other day, but then I realized I had no canned pumpkin! Dang it.
Hunting around for Plan B I found some black frozen bananas in the freezer. Bingo!
My husband hates to throw out black bananas, which is why there are bags and bags of them in the freezer. I’m not sure why he saves them. It’s not like he’s planning on baking pans of banana bread, because he certainly doesn’t bake…but I digress.
I exchanged the pumpkin in the recipe for bananas, lowered the amount of sugar and added raisins.
Here’s what I got.
Makes 12 muffins
1/2 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 cup sultan raisins
1/2 sunflower seeds
1/2 cup walnuts, chopped
1 1/2 cups ripe black bananas (about 4) skins removed, mashed
2/3 cup vegetable oil
Preheat oven to 350° F.
Line a muffin tin with paper or silicone muffin liners.
Combine the first 11 ingredients into a medium-sized bowl and mix well.
In a separate bowl, mix together the banana, egg and vegetable oil.
Pour the wet ingredients into the dry ingredients. Mix to blend.
Spoon evenly into muffin cups and bake 20-25 minutes, or until a tester comes out clean.