Meg’s Incredible Muffins

I am extremely grateful for all of the close friends and family members who continue to help us along on our journey of more healthy living. You motivate us by your example: canoeing, bicycling, hiking, push-up competitions and backflips on the Rims. You help us with specific recipes and wise counsel. And many of you pray for us, which is probably the most helpful thing of all.

It’s hard, though, to change habits. This is especially true re: eating. “Healthy” and “good for you” foods sometimes just don’t taste very good (initially) when your taste buds have been ruined by junk food. But this recipe tastes GREAT. It is the moistest, most tasty muffin recipe I have ever found that ISN’T just a doughnut masquerading as something good for you. (Have you ever seen just how much fat and sugar go into most muffins? There’s a reason they taste so good.)

Thanks, Judy T. (and Meg!) for this recipe. Our family loves it.

Meg’s Incredible Muffins

1. Mix together:

1 cup bran
1 cup whole wheat flour
1/2 cup oats
1/2 cup wheat germ
1/3 cup sesame seeds
2 T. poppy seeds
 1/2 cup walnuts
1/2 t. each of salt, soda, baking powder
3/4 cup rains and dates

2. Mix in the blender:

1 and 1/2 ripe bananas
1/2 cup applesauce
1/2 cup orange juice
1/3 cup honey
1/4 cup canola oil
1 t. vanilla
1 egg

3. Pour wet ingredients into dry mixture just until moist.

4. Stuff all into 12 muffin cups as this does NOT rise.

5. Bake at 370 degrees for 30 minutes.

[Re-post from 2010]