Thursday, October 28, 2010

wholewheat banana maple syrup, sesame and sunflower seed muffins

What a mouthful.

It's been 8 days since I last baked. It felt like an eternity. Seriously, I hadn't realized how addicted I've become to baking over the past couple of years. It's so cathartic for me. I haven't been able to offer healthy muffins, crackers or biscuits in days- major essentials for a breastfeeding mama and growing toddler. And so, here is the product of whatever was in this new home of ours- a few overripe bananas, some seeds of sorts and maple syrup. Canadian maple syrup. I baked these up last night with my apron on, a glass of wine in one hand and the ipod playing a genius reggae inspired mix. It felt good.

2 cups wholewheat flour
1 tsp bi-carb soda
1 tsp baking powder
1/8 cup raw sesame seeds
1/4 cup raw sunflower seeds
1/2 cup raw cane sugar
4 tbs maple syrup
1 cup soy milk
1 free range egg
3 tbs sunflower oil
3 mashed bananas
large dash of cinnamon
small dash of ground cloves

Mash the bananas, then throw the rest of the ingredients in a bowl and mix.
Line and/or grease the muffin pans.
Cook at 180˚C for 20-25 minutes until golden on top

Made 8 mini muffins, and 10 adult sized.


Joy said...

They look delicious! Thanks for the recipe. :)

Kristi said...

your you must be feeling at home.

Linda said...

This looks wonderful!

Post a Comment