My husband and I think these turned out yummy. :) I decided to add carrot to this one because I'm trying to find more ways of using the left over carrot "pulp" that I get after juicing carrots - I hate throwing it away...
3 ripe bananas, mashed
1 tbs ground flax seed mixed with 2 tbs water
3/4 cup rice milk
1/2 cup whole wheat flour (you can use buckwheat if you want it gluten-free...I didn't have any on hand)
1 1/2 cups oats
1/2 cup organic agave nectar
1 1/2 cups finely grated carrot (but of course I used left over carrot pulp)
1 tsp baking soda
2 tsp baking powder
1/2 tsp powdered himalayan salt
1 tsp cinnamon
1 tsp vanilla essence
1/3 cup molasses bran (optional)
- Add mashed bananas in a large bowl. Stir in flax seed mixture, rice milk, agave, vanilla & carrot.
- In another bowl combine flour, baking soda, baking powder, salt, oats, cinnamon & bran.
- Pour banana mixture into flour mixture and stir well until combined. Stir in raisins.
- Divide mixture among prepared muffin tins. Bake at 400 degrees F / 200 degrees C for about 18-20 minutes. Muffins are done when tester stick comes out mostly dry.