Banana muffins

In anticipation of Bubba C’s arrival, I opted out of last month’s Secret Recipe Club and it’s a good thing I did because I think we were in hospital about the time my post should have gone live. I wasn’t going to miss out again though and thought joining in this month would be a good must-get-back-to-cooking-and-photographing push.

Banana muffins

This month I was assigned to Spinach Tiger. I was pretty taken by her byline – food a woman will love and a man will marry her for. One peek around Angela’s Nashville-based blog and you might want to marry her too. You have got to pop over and visit her about page to read her entertaining story which may or may not involve grandmothers and boobies.

Banana muffins

I have a bit of a theme with these posts, in that I always turn to the baked goodies and this one was no different. One thing I neglected to stock the freezer with pre-bubba was reasonably healthy snacks that I could grab for morning or afternoon tea. Gone are the days of having time to leisurely make something when I felt like it, now I have to grab it when I have the chance.

As usual my one-track mind goes to banana bread. When I spotted banana chocolate chunk muffins on Angela’s blog my mind went to the couple of kgs of bananas stashed in the freezer. The little man has had a bit of colic so I’ve been off chocolate but I thought it looked like the perfect recipe to make a little bit healthier and re-stock my freezer.

Banana muffins

My version of the banana muffins has no refined sugar – just a little bit of maple syrup. I find bananas are so sweet they rarely need much help. Wholemeal flour instead of half the flour was my other ‘healthy’ swap. These are good muffins, seriously good muffins and they’re not bad looking either.

I loved the way they rose in lumpy little domes. Oh and as if they were meant to be made, I found the monkey cupcake cases in my stash. Totally a sign right? Enjoy!

‘);

Banana muffins

 

Banana muffins

Banana muffins

Yield: 12
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 1 cup plain (AP) flour
  • 1 cup wholemeal flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 very ripe bananas, mashed
  • 1/4 cup maple syrup
  • ½ cup plain Greek yogurt
  • ½ cup olive oil
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 cup crushed walnuts

Instructions

  1. Pre-heat the oven to 160C (350) fan-forced and line a 12-hole muffin tin with liners (mine made 15 but my cases were a little small.
  2. In a large bowl, combine the flours, baking powder, baking soda and salt and set it aside.
  3. In another bowl, use a fork to stir together the banana, maple syrup, eggs, yoghurt, oil and vanilla.
  4. Pour the wet ingredients into the dry and stir them together just until combined.
  5. Fold through the walnuts.
  6. Bake the muffins for 25-30 minutes or until a cake tester inserted in the middle comes out clean.
  7. Transfer to a wire rack to cool or gobble them up warm.

 

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