I’ve always been pretty good at keeping secrets. Let me qualify that. By and large, I am able to keep most juicy tidbits to myself.
However — and there is a big however — the longer those juicy tidbits are tucked away, deep in my little zone of secrets, the bigger they seem to grow inside me, until I’m bursting at the seems, ready to explode.
Why do I bring this up? Am I privy to information that has me ready to bust? Well, I wouldn’t be a very good secret keeper if I told, now would I? Stick around for a few more posts. Unlike some secrets, this one has an expiration date.
But let’s talk about something else that is bursting at the seams: these muffins. They are chock full of bananas, prunes, poppy seeds and oats. Sound odd? Too much going on? I thought so too, even as I started tossing all the ingredients together.
But tasting is believing: they’re great. The poppy seeds add a nutty, savory crunch, a nice alternative to nuts in the typical banana-nut muffin. Next time I’d probably add more prunes, but a half cup was all I had on hand.
I could keep the recipe a secret too…but I don’t think that would be fair, do you?
Banana Prune Poppy Seed Muffins
Note: If you’re not a fan of poppy seeds (or you’re allergic), you can leave them out.
1 cup whole wheat flour
1/2 cup all-purpose flour
1 cup old-fashioned rolled oats
3/4 cup light brown sugar
1 tablespoon wheat bran
1 tablespoon poppy seeds
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (full-fat) plain yogurt
1 cup mashed ripe banana (2 large)
1 large egg
1 teaspoon vanilla extract
3/4 cup chopped pitted prunes (I only had a 1/2 cup, which was fine)
Center a rack in the middle of your oven and preheat to 350F. Line a 12-cup muffin tin with muffin liners and spray with non-stick spray.
Place the first 8 ingredients in a large bowl (the flour through the salt) and mix until well combined.
In a small bowl, combine the bananas, yogurt, egg and vanilla extract, mixing thoroughly. Make a well in the middle of the dry ingredients and scrape the banana mixture into the well. Gently mix the wet and dry ingredients together, just until the dry ingredients are evenly moistened. Gently fold in the prunes.
Scoop the batter into the prepared muffin cups, dividing the batter evenly among the 12 cups.
Bake in the center of the oven for 20-22 minutes, until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Remove immediately from the tin and serve warm or at room temperature.
Yield: 12 muffins