Priscilla's Muffins

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Priscilla's Muffins

star rating (4) rate this recipe »
Published prior to 2008

Priscilla Wyland is Brinna's aunt, a woman who hasn't changed a bit in all the years she's known her. Priscilla, who happens to be 84 at the moment, is one of those people who has never, and is not about to, let anyone tell her how to run her life (a clear asset at any point!) These muffins are what Priscilla starts her day with. She's been playing with the recipe for years and, per Brinna's last conversation with her, has more ideas in the offing. (Even wrestling with a muffin recipe gives you a sense of control!) Not long ago, Priscilla's grandson, MacKenzie Davis, as large as she is petite (he plays football for Brown University) said to her, "Not enough bananas." So she added more and we've captured her recipe at this evolutionary juncture, complete with rum for added punch. At this point they are one of the best nutritional bets around. Her recipe makes 12 muffins with enough batter left over to make a tiny loaf (or 3 more muffins). And each muffin checks in at only about 130 calories.

1 cup King Arthur Unbleached All-Purpose Flour (or 1 cup King Arthur Traditional Whole Wheat Flour)
1 cup uncooked oatmeal
1 cup unprocessed bran
1/2 teaspoon salt (optional; Priscilla leaves it out since she wants to keep her sodium intake to a minimum)
1/3 cup nonfat dry milk (optional, but in combination with the wheat, boosts the protein level)
1/2 teaspoon baking soda
2 teaspoons baking powder
2 large or 3 medium bananas (about 1 cup mashed)
2 egg whites (no yolks, no cholesterol!)
3 to 4 tablespoons honey, molasses or maple syrup (no white sugar)
2 tablespoons vegetable oil (this can be eliminated for completely fat-free muffins)
1 cup orange juice
2 tablespoons dark rum (contributes flavor only)

Preheat your oven to 400°F.

Combine the dry ingredients in a medium-sized mixing bowl. In a larger bowl, mash the bananas and beat in the egg whites until the mixture is light and frothy. Blend in the honey (or other sweetener), vegetable oil, orange juice and rum.

Sprinkle in the dry ingredients and blend until just combined. Lightly grease muffin cups and fill two-thirds full. Bake for 18 to 20 minutes.

These muffins won't rise up in the middle because there is such a small percentage of flour in relation to the oatmeal and bran. But because of the banana, they are delicious, moist and chewy, a great way to start a healthy day!

This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 5, March 1991 issue.

Reviews

1
  • star rating 01/04/2015
  • jacquipeace from KAF Community
  • This recipe is healthy and tasty. I did not have bran so substituted with one cup KAF sprouted whole wheat and one cup of white whole wheat for the regular flour. I didn't think the rum added much to the flavor. They are not particularly sweet muffins but they taste good and baked nicely. I also added walnuts and some cinnamon.
  • star rating 03/31/2012
  • ChemLabLady from KAF Community
  • These muffins come out moist, and not overpowering in banana taste. I think they taste better the next day, and they freeze well. If I don't have a use for egg yolks, I use ½ cup of liquid egg substitute. I've used All-Bran cereal instead of raw bran, and used canned pineapple/orange juice instead of orange juice and the results were good. I once tried soy milk instead of juice and did not like the results. I like banana walnut, so I add in ¾ cup of nuts instead of the powdered milk. I sometimes use brown sugar instead of honey. I use 3 bananas and find my food processor pusher makes a good pestle for mushing them. I get a dozen muffins in my KAF pan and have enough batter left to make another 4 to 6 smaller ones in my silicon cups.
  • star rating 04/11/2009
  • suible from sun city west, az
  • I really quite like this recipe - although I do rather tinker with the ingredients. I use a whole egg, instead of 2 egg whites - I can't bear throwing away the yolk. I used the rum once - I couldn't tell the difference. I've made them without the oil, the result was okay, but definitely not as good. I've substituted other liquids for the orange juice, but the orange juice has been the best, by far. I've substituted oat bran (and a couple of times, wheat germ) for wheat bran - both worked fine. I add ground flax, when I think about it. I always use all whole wheat flour - they're not pretty muffins, but shrug. Whenever bananas go brown - I freeze them. Then every few months I make another double batch. As soon as they are cool, they go in the freezer to eat on a frequent basis. I always warn people - the muffins are tasty and healthy, but you'll regret it if you eat more than about 2 in a day. There's a lot of fiber in the muffins. I just realized that this is the recipe I use on the most consistent basis - it is a good combination of easy, quick, healthy, and inexpensive.
  • star rating 03/17/2009
  • Brandi Layton from Safford, AZ
  • I have made two batches of these muffins so far and each has a sort of bitter taste to it. I did use the white whole wheat flour. Maybe that made a difference. I also did not have any bran so I just doubled the flour. What went wrong? They sounded delicious!
    Great questions! We suggest you make the recipe as listed the first time (without variations) to see what the finished product looks (and tastes) like. Then make variations one at a time....keep note of them so you can tweak the recipe to your own needs and taste. You'll get the product that duplicates the original recipe with better success. Irene at KAF
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