Muffins can also be healthy… and here is how…
We used some pretty ripe apples the other day, and now we need to use up other fruit.
I often buy bananas, because sometimes I have them for breakfast. Remember how Novak Đoković takes a banana from his Sport Billy bag during the break between two sets and has a bite or two? Well, I do that as well…
It can be either that I don’t feel like cooking something, or I don’t feel like having anything special, and it is certainly important not to miss breakfast… so a bite or two of banana can do. Sometimes I even have two bananas 🙂
As bananas are often present among the fruit in my home, they often go bad as well. Actually, they just turn black, and when they do, they are not aesthetically appealing, so none of us wants to eat them.
So, they just keep staying there… until I mix them into muffins or some other interesting recipe 🙂
You can also prepare this recipe with bananas that are not as ripe… you will just need more muscles to mash them.
How to prepare banana muffins?
I used 6 dying bananas (turning black) for this recipe… You can call them rotten as well.
I also needed some spelt and oat flour… that was supposed to be a healthy dessert, so that I wouldn’t feel bad if I ate too much. Although, you can also prepare these muffins with the same amount white flour.
Then com honey, vanilla sugar, baking soda, baking powder, granulated or crumbled chocolate and finally, some eggs…
First I mixed in all the ingredients, including chocolate.
Then I mixed in eggs with a fork in a separate dish, added vanilla extract and honey, and stirred again.
Mash one banana at a time into the mixture.
Finally, there were two mixtures… one with the dry ingredients and the other with wet ones.
It is best to gradually combine those two mixtures… I added small amounts of dry ingredients into the wet ones and stirred so that they would combine well. That is how I avoided the creation of lumps.
After I got the new mixture… it was time to prepare the mold and the oven. The oven as well as the fan, was set at 180°C from the very beginning…
Add some paper molds into the tinplate so that you don’t have to clean a lot after baking. I could also have spread some butter on the tinplate or dust with some flour… but I would have to was that all afterwards.
Personally, I prefer the option with less cleaning…
First, put the paper molds into the tinplate, and then use a small sauce ladle to pour the mixture into the paper molds… it should be approximately half full.
I placed all this into the oven at 180°C and baked for 15-20 minutes. After 15 minutes I started checking the muffins with a toothpick… just stab the toothpick and if it’s dry and coming out of the muffin easily, they are done.
Finally, you can dust the muffins with some sugar powder, frosting… whichever you like… or you can eat them with no colorful decorations.
They are great as a breakfast option.