1 2/3 wheat flour 2/3 cup sucanat 1/2 cup mashed ripe bananas 1 tsp. cinnamon 1/2 tsp. orange peel 1 tsp. baking soda 1/2 cup water 1/3 cup olive oil 1 tsp. vinegar 1 or 2 tbsp. ground flax seed
An oven preheated to 305° a muffin pan a large mixing bowl
Mix all ingredients well in a large mixing bowl.
To keep the muffins from sticking in the muffin pan, either lightly coat the muffin wells with olive oil, or use paper baking cups in them.
Fill muffin wells to 3/4 full of batter, and bake at 350° for 20 to 30 minutes, until firm to the touch.
The muffins are delicious warm, or can be cooled and stored in a sealed container for later.
For flavor, adjust the amounts of sugar and flax seed as needed. The orange peel can also be replaced with nutmeg, clove, or allspice if you'd prefer.
A low-fat version of this recipe can be made by using 1/4 cup applesauce and only 2 tbsp. olive oil in place of the 1/3 cup of olive oil.
High Altitude Alert!
Baking at high altitudes requires a change in most recipes. If you have just moved to a high altitude (above 5,000 feet) or don't have experience baking at a high altitude, please see this page about high altitude baking for more information and advice. Note that this link opens in a new window.