| 1. |
Pre-heat oven to 375 °F (190 °C). |
| 2. |
Mash bananas and add honey, oat bran, lemon juice, lemon zest, grated ginger, nutmeg and cinnamon. |
| 3. |
Beat eggs separately with a fork or whisk. Add to the mixture. Let stand for 5 minutes so the oat bran will thicken. |
| 4. |
In another larger bowl, sift together flour, baking powder and salt. Mix in the butter using your fingers (best method) or a pastry blender until the mixture looks like breadcrumbs. Do not over blend or the muffins will be tough. |
| 5. |
Form a well in the flour mixture (make a hole in the middle). Pour the wet banana oat bran mixture into the well. Pull the batter in starting from the sides gently until mixed. |
| 6. |
Fold in the chopped apple, grated carrot and raisins. |
| 7. |
Fill greased or lined muffin tins to 3/4 full. Place a couple of coconut curls on the top. Dust lightly with cinnamon. Placing a coconut curl on top rather than mixing coconut in gives you the delicious coconut flavor without adding more fat. |
| 8. |
Note: for variations you can add 2 cups of any fruit mixture as long as it does not have too much liquid (e.g. not mashed bananas or pumpkin), you could substitute with figs and apples, or blueberries, you could also change the lemon and lemon zest to another citrus fruit. This recipe could easily be changed to orange blueberry, for example. |
