For the love of health. And muffins.

Last week, I was beyond excited to tell you about these muffins. I baked them once before, last fall, and everyone who ate them loved them, and -- in turn -- everyone who ate them loved me for making them. They said they were incredible, and they were -- like banana bread, only lighter. They were moist and nutty, and although vegan, I thought they were perfect with a smear of butter. When I unearthed a black mush of a banana from the back of our refrigerator last week, I did not think: "Garbage;" I thought, "Muffins! Those muffins every one loved so much!" So I whipped up a dozen, setting a plate out for my roommates and packaging a few for a friend, which I delivered wrapped in pink tissue and twine. Then, I waited, not necessarily for undying love and affection, but for some sort of feedback. A day passed, and I got nothing. By the end of the next day, only a few muffins were gone at home. Worriedly, I shoved one -- sans butter, I was too anxious for butter -- in my mouth. It was delicious, which made the lack of love all the more confusing. Why wasn't everyone falling head over heels for my muffins?

The friend who'd received a handful put it plainly: "Way too healthy." He quizzed me: "Are they bran?" (In fact, they are a combination of all-purpose, spelt and whole wheat flours). "And were those raisins, or dried cranberries?" It didn't matter, because he disliked both. Never mind that I liked the texture they added, the little nudge of sweetness. But even that wasn't enough for one roommate, who offered up a dislike for their lack of sweetness, almost apologetically. Somewhat disheartened, I ate another muffin. And I still thought it was delicious.

To be fair to my friends, these weren't the same muffins I'd made last fall. Then, I didn't have all the ingredients, and even last week, I substituted brown rice syrup for molasses, arguing they're both brown. The molasses turned them a deep chestnut -- almost pumpernickel -- and gave them more than enough sweetness for my palette. The raisins, along with toasted walnuts, added some chew, some crunch. And the remaining wet ingredients -- maple syrup and grape seed oil -- insured that the muffins were pleasingly moist, even today, six days later. Just now, I ate the last one, with a smear of butter, a slice of apple, a cup of coffee. One roommate and I have been savoring these muffins, for breakfast, for an afternoon snack, for dessert with a little cream cheese. Like me, he thinks they're fantastic. And you just might, too. But I had to warn you. Not all muffins are created equal, and these muffins are not for the faint of health.

Molasses banana muffins with raisins and walnuts
Adapted from Goop

Ingredients

3 ripe bananas, puréed
1/2 cup maple syrup
1/4 cup molasses
6 tablespoons grape seed oil
1 tablespoon vanilla extract
1 cup whole spelt flour
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
2 teaspoons fine sea salt
1/2 cup raw raisins
1/2 cup toasted walnuts (or pecans)

Pre-heat oven to 350 degrees. Roast walnuts on a baking sheet for approximately seven minutes. Chop.

In a medium-sized bowl, sift flours and baking soda. Add salt.

In a separate bowl, stir together puréed bananas and liquid ingredients. Mix well.

Make a well in the dry ingredients; pour in wet ingredients. Fold together until mixed. Add the walnuts and raisins and fold a few more times to incorporate. Do not over mix.

Line muffin tins with papers. Distribute batter evenly among the cups.

Bake approximately 25 minutes, or until a toothpick tests clean.

Cool in a pan for a few minutes, then remove to a cooling rack.

Makes 12-15 muffins.