These muffins are my new favourite snack. I keep a bag in my freezer and defrost one in the microwave when I am hungry mid-morning. I love how the muffin tastes as if it was just taken out of the oven once I've defrosted it. If you want to make them a bit more child-friendly, add chocolate chips. Otherwise, save the whole batch for yourself and make your kids other muffins! These muffins are high in fibre, low in fat, low in sugar and made in one bowl.
The Easy Way To Rescue Burned Muffins
1 1/2 cups oatbran*
1/2 cup skim milk
2 ripe bananas, mashed (1/2 cup vanilla yogourt can be substituted for bananas)
1 tsp vanilla
1 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 tbsp canola oil
1/4 cup maple syrup
1/4 cup molasses
optional: 1/4 cup chocolate chips
* this is the oatbran I use
Preheat oven to 350 and spray a muffin pan with nonstick spray.
In a medium size bowl combine oatbran, skim milk and mashed banana and allow to sit for 10 minutes.
Once oatbran mixture is softened add vanilla, whole wheat flour, baking powder, baking soda, cinnamon, salt, oil, honey, and molasses, and chocolate chips if you are adding.
Divide evenly among muffin tin and bake for 19-20 minutes.
Allow to cool completely. Place muffins in a large freezer friendly bag or container and place in freezer.
When ready to defrost place 1 muffin in microwave and defrost for 1 minute.
Makes 12 muffins
Adapted from Amy's Healthy Baking