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Banana Brown Rice Muffins

Necessity is the mother of invention, they say.

Whoever “they” are.

The, ahem, other mother of invention is having the fancy equipment I need in order to perpetuate invention–and because I am a lucky lady, Wonder Mill offered to send me a big and beautiful grain mill in exchange for a few recipes and blog posts.  Um, HELLO!  Yes, please.

When I have time, I love to experiment with new cooking stuff.  And with the grain mill, I have ground corn, rice, quinoa, chickpeas, and buckwheat.  And that is just the beginning.

Yesterday I decided that I wanted to make a banana corn muffin, for a sweet breakfast treat with some grit to it, but–alas–we had no more cornmeal (or whole corn, for that matter).  I started scheming, and realized that brown rice flour would likely have that same graininess that I was looking for.

And I was right (for once–baking with non-wheat flours is very tricky!).

Banana Brown Rice Muffins

  • 4 T unsalted butter
  • 2 ripe bananas, mashed
  • 1/3 C sugar
  • 2 eggs
  • 1 t vanilla
  • 1/4 C milk
  • 1/4 t salt
  • 1 C brown rice flour
  • 1 C all-purpose flour
  • 1 t baking soda

Preheat the oven to 325 degrees.  Using a mixer (I love my KitchenAid), mash the bananas with the butter and the sugar. Add the eggs, vanilla, milk, and salt, and mix until blended.

Add the brown rice flour, the all-purpose flour, and the baking soda, and gently combine.  Spoon into a muffin tin, either greased or lined with paper baking cups.

I used a mini-muffin tin, and also managed to make three regular-sized muffins with the leftover batter.

Bake for 10-12 minutes, or until an inserted toothpick comes out with crumbs clinging to it.

And who’s to say that a little salted caramel sauce won’t take these muffins from yummy to OHMYGOSH-I-need-to-eat-ten-of-these.  My go-to caramel recipe can be found here.  I’ve tried other caramel recipes and they were a disaster (burned!).

The salted caramel over a slightly sweet and grainy banana muffin was to die for.  Almost as good as salted caramel stirred into coffee or drizzled over a pumpkin spice cheesecake.

I was never a huge caramel fan until I made it myself.

In other news, Henry had his yearly check-up today, and despite being horrified when I walked into the room with his carrier and shoved him in, he managed to survive.  I asked the vet about his weight (you guys know that he likes to eat everything and anything, including the foam handles from my exercise bands), and it turns out that he still needs to lose two or three pounds.

Poor guy has to go on a more rigorous diet.  He’s a small cat, and all the food he manages to dig out of his feeder is adding up.  We are back to feeding him by hand (the horror!), and hopefully he won’t revert to the frantic 5:30-6:30 meowing for food of his youth.

He’s still waiting next to his box of food at 5:30 every night, thinking it will automatically dispense in an hour.

It doesn’t.  And yes, he would wait next to his feeder for an hour.

He lives for food, this one.

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4 comments

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  1. Nuts about food

    Re Henry and your last sentence: like mother like son hehe ;o)

  2. Bernadette

    Your photography skills plus Henry’s ability to never take a bad picture makes him a perfect candidate for Workman’s cat calendar http://www.workman.com/more/contests-giveaways/365cats/ Too late to enter for 2013 but you seriously need to think about it for 2014. Love that cat! :-)

  3. Florence

    Very good, I just made it.Henry is beautiful like this.It is a perfect cover cat.But if it is for his health….I hope you will make an exception for christmas (i’m sure cats have their Santa Claus).

  4. Jon

    (Psst! You spilled that container of grain-looking stuff!)

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