Mighty Banana Muffins
Mighty Banana Muffins
I love this recipe because I always have the ingredients, they are very HEALTHY, and it is forgiving. I’m not that precise with baking and these turn out consistently good.
It’s only for 4 muffins because after a week of muffins, I’m usually in the mood for something else. [I’m sure they freeze well though.]
There is no white flour or sugar in these muffins yet they still taste scrumptious – great for breakfast with your favorite hot beverage.
Right now I’m drinking this Taiwan Amber GABA oolong. GABA oolong tea has been processed to increase its levels of Gamma-Aminobutyric Acid (GABA), a neurotransmitter associated with calm states. I’m not sure exactly how this is done, but it seems to be an anaerobic process and can involve flushing the tea leaves with nitrogen.
The tea is dark reddish brown, full bodied with aromatic notes of toasted cinnamon, raisin and smoke. It has a silky mouth feel and can be brewed several times. It’s the first GABA oolong I’ve ever tasted and I bought it from What-Cha, a small tea business run by a father and son in the UK.
At first I really didn’t like it as I’d never had something in this flavor profile (sweet potato?), but it has grown on me and I feel exceptionally calm and present when drinking this.
Enjoy!!!
Mighty Banana Muffins (makes 4 large)
3 large, very ripe bananas
1 C whole wheat flour
Handful rolled oats (~1/3 C)
1/3 C coconut sugar
1/2 tsp each, baking soda, baking powder, salt
1 egg
Splash soy milk
Splash maple syrup
Generous splash vanilla (~1 TBSP)
Splash olive oil
Splash chopped walnuts
*splash is about 1/4 to 1/3 cup
DIRECTIONS
Preheat oven for 425F
Line jumbo muffin tin with jumbo liners (I like these) and half-fill the remaining cups with water
Mash bananas and add all wet ingredients (egg, vanilla, soy milk, maple syrup, olive oil) into large bowl
Whisk dry ingredients in separate smaller bowl, then incorporate dry into wet without over mixing
Fold in walnuts and spoon into tin using a 1/3 C measure
Optional: Top with sliced banana and sprinkled turbinado sugar
Bake at 425F for 12-15 min until puffy and tops are lightly brown
Reduce to 350F and bake for 5-6 min until toothpick comes clean
Namaste,
Catherine
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