So, I went to make these banana crumble muffins I saw at Allrecipes.com last week, and heartily started mashing three ripe bananas that the recipe called for. As I went to scoop up some whole-wheat flour, I discovered that the small dark brown flecks of whole wheat were MOVING!
Our flour had been infested by flour beetles!!! I frantically looked to see if our other dry goods were infested too – but nothing else seemed to be brimming with the little buggers.
That’s when I realized I had three mashed-up bananas but no flour for my banana crumble muffins! I hurried over to the internet to scour Allrecipes.com for a flourless banana muffin with no luck. Can you believe it?? I mean, really.
Finally, I discovered Recipezaar’s Oatmeal Muffins (No Flour at All) recipe – where some users had substituted certain ingredients with bananas! Yes!
It worked wonderfully! Even with THREE bananas!
This morning I changed a few more things around and came up with this:
- 2 1/4 cups oatmeal
- 6-8 cashews
- 1 ripe banana, mashed
- handful of blueberries
- 2/3 raw sugar
- 2 teaspoons baking powder
- 1/2 cap-ful of vanilla essence
- 1/2 or 1 full teaspoon ground cardomom (depending on your taste)
- 1/2 teaspoon salt
- pinch of cinnamon
- 2 eggs (lighty beaten)
- 2 tablespoons vegetable oil
- Pre-heat over to 450 degrees (this is quite high, so you can opt to lower the heat and bake them longer)
- Cover 12 muffin bowls with oven-safe paper or silicone cups (I prefer silicone cups)
- In a big bowl, mix all the ingredients
- Pour the mix into the cups, filling each to 3/4’s full
- Bake for 10-13 min or until golden.
- Makes a dozen.
I’m kind of glad my whole wheat flour got infested, otherwise I wouldn’t have discovered these yummy, great-for-breakfast muffins.
**** Note, to keep those little bugs away from the dry-goods, scatter bay leaves around the cupboards or place flour in the freezer.