Posted on May 11, 2012

Mighty Muffins for Mother’s Day

  • Makes 6 large muffins or 1 enormous loaf
  • Preparation Time: 10 minutes
  • Cook Time: 45 minutes

INGREDIENTS:

  • 3 cups oat bran
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • 4 tablespoons sweetener
  • Juice of 1 lemon
  • 1 large apple, grated
  • 6 brown bananas, lightly mashed (leave some chunks)
  • 1⁄4 cup walnuts, chopped or halved
  • 1⁄4 cup raisins
  • 3⁄4 cup water

These muffins are the brainchild of my friend Bridget’s brother, Michael, who is an amazing cook. This recipe is great to serve Mom for breakfast-in-bed this Mother’s Day! Enjoy!

Instructions:

Preheat oven to 375F.

Combine the dry ingredients in a large bowl.

Squeeze the juice of the lemon onto the combined apple and bananas.

Add walnuts, raisins, and water.

Combine the wet and dry ingredients into one bowl.

Pour into sprayed muffin tins and bake for 45 minutes or until golden brown on top.

INGREDIENTS:

  • 3 cups oat bran
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • 4 tablespoons sweetener
  • Juice of 1 lemon
  • 1 large apple, grated
  • 6 brown bananas, lightly mashed (leave some chunks)
  • 1⁄4 cup walnuts, chopped or halved
  • 1⁄4 cup raisins
  • 3⁄4 cup water

Rip Esselstyn

Rip Esselstyn, son of Dr. Caldwell Esselstyn, was a firefighter in the Austin fire department when he discovered dangerously high cholesterol levels among his firefighter comrades. He led a stationwide revolution of dietary change that resulted in markedly better health, which he detailed in his bestselling book, The Engine 2 Diet. Visit Engine2Diet.com for updates from Rip.

View all contributions by Rip Esselstyn