This muffin recipe is not your standard sweet, dense banana bread. The crumb on these muffins is light and fluffy thanks to the oat flour, and the sweetness is minimal. They toast up beautifully and are lovely with a little smear of butter.
This particular recipe is an adaptation of the Rocky cookie which tastes a bit more tropical and uses no peanut butter.
This cookie is hearty. It can be made with every ingredient in the list, or only a few of them. You can play with combinations for flavor such as pumpkin and walnut, or chocolate and cherries, or sunflower and raisin. Personally, I love to have a little bit of dark chocolate, lots of different fruits (prune, fig, raisin, cranberry), some wheat berries, a mixture of flours (barley and whole wheat)- a little bit of everything.
This cookie is similar to a morning glory muffin–packed with fiber, fruits and vegetables, whole grains, and warm spices.
I decided to make my own banana bread recipe with 100% barley flour, and the result was a moist, dense, darkly-colored loaf of yum!
A moist cake, rich with cocoa flavor, made indulgent by the addition of coconut milk and flakes, and sweetened with nothing but fruit.
These are quite good topped in chocolate ganache and rolled in nuts.
Bananas broiled into sweet, creamy deliciousness.
I got the recipe from a friend’s mom, but apparently it’s a Paula Deen recipe.
A “healthier” version with whole wheat flour, coconut oil, maple, and honey.