Take Two

by Isobel

Or one. Seeing as I love single servings of things (don’t you hate it when people do that picking little bits off the edge of the brownie pan, but never taking a whole one? Because I do. I mean, really, you end up eating an entire brownie in the end, anyway.), this time I made muffins.

As threatened, I re-worked the banana bread to make the honey flavor stronger. And it is lovely, just lovely. This version is a little less dense, and a little stickier, as is appropriate, but the flavor is a little more of a crisp sweetness, if that makes any sense.

Mac Nut Honey Banana Bread (or muffins), 2.0

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1 loaf or ~10 muffins

1/3 cup canola oil

2 tbsp flaxmeal mixed with 6 tbsp water

2 ripe bananas, mashed

1/2 cup plain soy yogurt

1/2 cup macadamia blossom honey

1 tsp vanilla

2 cups whole wheat flour

1/2 cup rolled oats

1 tsp baking powder

1 tsp baking soda

1 tsp salt

3/4 cup macadamia nuts, crushed or pulsed in a food processor

(1) Preheat oven to 350 degrees. Grease a loaf pan or muffin tin. (2) Mix together canola oil through vanilla in a medium bowl. (3) Mix together flour through salt in a separate bowl. (4) Add wet ingredients to dry ingredients and stir until combined. (5) Stir in macadamia nuts. (6) Pour into pan of choice. For a loaf, bake for about 55 minutes, for muffins about 25-30 minutes. Either way, it is done with a toothpick inserted into the center comes out clean.

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