Kitchen Sink Muffins

It was early in the morning on a Tuesday.  The bananas weren’t feeling well.  They were sick and tired of hanging out on the kitchen counter, and they weren’t getting any younger.  Quite frankly, they were lookin’ bad.  The bleary eyed stranger who wandered into the kitchen on that fateful morning took one glance at the bananas.  She had once known them as green, naive, unspoiled by the harsh reality of life outside the grocer store.  Now, well past the prime of their lives, the bananas called out for mercy.

What?

So I have about two more months in this apartment before I roll out and let my lease cruise – peacing out to the east coast that big New York place.  I’m trying to use up everything I have in my cupboard that I can’t easily donate to a shelter.  Here come the muffins.

I made up the recipe and considering there’s no sugar or Earth Balance I wasn’t sure how they’d come out – therefore I titled them:

Ye of Little Faith Banana Kitchen Sink Muffins

2 bananas
1/4 C apple sauce
1/3 C unsweetened soy milk
1/4 C brown rice syrup
2 T maple syrup
1 t almond extract
1 C whole wheat flour
1/2 C white flour
1/2 t baking soda
handful of currants and raisins

I just really mashed up the wet ingredients and then mixed everything into the dry ingredients, poured them into a muffin tin, and called it a day.  Well, beside baking them for 20 minutes at 350 degrees.  I only made 8 because I didn’t trust them to rise very much.  The did actually rise beautifully, so it was a treat to have a real muffin top (without giving anyone the less preferred sort of muffin top – get it?  heaaallthyyy).

Also, how precious is this little guy?