Treats - fluffy Ginger-maple banana muffins

Some cravings are harder than others to ignore. Sweets I've mostly stopped craving, partly because my palate has shifted a bit, and partially because I've got sugar-free Wether's for when they get bad (yes, sugar-free stuff generally has crap in it that's worse than sugar in many, many ways. But sometimes, it's that or a coke....). The cravings that really get me are pizza (?) and fluffy pastries. The Fluffy Pastry's modern incarnation owes much of it's texture to bleached white flour, white sugar, and soy shortenings - all forbidden foods. This weekend's food experiment was to create a Fluffy Baked Good with none of those things.

Fluffy (Ginger-Maple) Banana Muffins

2 bananas (my freezer is full of the damn things..)
1/4 c. canola oil
1/4 c. (that's 1/2 stick) of butter
3 eggs
1/2 c. water
1 c. of unbleached, unenriched whole wheat four
1/2 c. of unbleached, unenriched whole oat flour
1/2 c. of unbleached, unenriched white wheat flour (yes, it's cheating. A little.)
2 t. Trader Joe's stevia-lactose blend (sweetness ~ 2 T sugar)
2 t. baking powder
1 t. baking soda
1 t. salt
(1 T. of minced ginger)
(1 T. of real maple syrup, also a small cheat)

Pre-heat your oven to 325F. Put muffin cup liners in 12 muffin cups (I like the "If You Care" brand. The muffins never stick to them!).
Thaw your bananas, if they're frozen. Peel and mash the bananas. Melt the butter - if your bananas are still very cold, heat both (and maybe the water and oil) in the microwave or in your pre-heating oven. Use a blender to mix these and the eggs all together - don't worry if some of the butter re-solidifies, as long as it's flecks all throughout and not one big clump. If you are adding the ginger and the maple syrup, do that now, too.

Add the dry ingredients. I recommend blending in no more than 1 cup of flour at a time, and saving the baking powder and baking soda for last (their chemical reaction causes some of the fluffy - but it's only temporary. You want that reaction to peak as close to when the oven starts to solidify the mix as possible!) .

Pour/scoop your mix into your waiting muffin tin. I have to admit that I filled the cups all the way, and almost had extra! You could probably even use this recipe to make a few more muffins, but you'd need more muffin tins because you don't want to wait for the first batch to come out before cooking the second - remember that chemical reaction!

Bake at 325F for about 30 mins, or until the tops are slightly brown + a toothpick comes out clean.