Sunday, 26 June 2011

banana muffins


These banana muffins are on our list of favourites; not only do they taste good, they also have plenty of healthy ingredients (there isn't too much sugar) – perfect in the children's lunch box. I baked eighty-two of them today for our son's birthday party at his kindergarten next week and of course we ate some too. I thought to myself that I simply had to share the recipe that comes from my friend CafeSigrun. By now, most of you should be familiar with her recipe website (I'm still so happy that it's available in English). I always use large eggs when making these. If you only have small ones then I'd suggest using three egg whites instead of two. You can use one teaspoon of regular baking powder instead of two of the gluten free one. If you want a very strong banana flavour then make sure the bananas you use are very ripe.

BANANA MUFFINS

INGREDIENTS

  • 250 g spelt flour
  • 50 g rolled oats
  • 2 heaped teaspoons gluten free baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • 1 large egg
  • 2 egg whites
  • 100 g raw cane sugar
  • 1 tablespoon agave nectar or pure maple syrup
  • 1 tablespoon coconut oil
  • 5 small ripe bananas or 4 large ones

METHOD

  1. In a large bowl, combine the spelt flour, rolled oats, baking powder, cinnamon and salt.
  2. Peel the bananas and mash them with a fork (or in a food processor). Set aside
  3. In a medium bowl, combine the egg, egg whites, sugar, agave nectar and coconut oil (if the oil is solid, place the jar in a bowl of hot water before use). Add the bananas and give everything a good stir
  4. With a large wooden spoon, fold the wet ingredients into the dry ingredients. Make sure to not stir; the texture of the dough should be light (at this stage it looks like a thick porridge)
  5. Lightly grease a silicon muffin pan with some coconut oil and fill each muffin cup about two-thirds to the rim
  6. Bake at 180°C/350°F/gas mark 4 for 20-25 minutes (depending on the size and quantity of the bananas, and the size of the silicon muffin pans I use, I get about 15-20 muffins)
  7. Remove the muffins from the oven and allow to cool in the tins for about 5 minutes before transferring to a wire rack

9 comments:

  1. I love banana muffins and too put them in my son`s snack box...the recipe looks great although I may struggle to find a couple of the ingredients although I`m sure I can improvise. They do look lovely and healthy!

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  2. love this recipe!!! your ideas are not only healthy but look gorgeous!!! a big kiss

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  3. MMMM...
    Delicious, I'll try to make them myself this summer.
    Thanks!

    Myriam (mama of Ymke)

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  4. looks heavenly..
    first time here..
    awesome recipe collection with great clicks..
    Am your happy follower now..:)
    do stop by mine sometime..
    Tasty Appetite

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  5. this is going to be on our table tomorrow ; ) i trust you you know !

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  6. Oh Lisa I've just found you here too! Oh my word how divine!!!!! I love to cook and these are brilliant recipes! As to the question you asked the answer is most definitely yes if you do all the cooking! Hugs - Glenda xxx

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  7. i need to tell you i tryed the recipe on sunday! i did not have coconut oil so i used coconut milk and froctose istead for sugar ( i am cutting comlitely on sugar and the rest of the family har to follow at least in a few things...) i was a bit nervous on the result because of all the changes but guess what a good recipe tolerates some creativity ; ) yammy! thanks for sharing !

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  8. Your food photography is mouth watering.

    And now you've got me obsessed with making your banana muffins . . .
    YUM.

    Love your blog.

    Rick

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  9. hey, Lisa, I am just making your muffins! They are delicious, I am waiting for the second round now...yammy :) Have a wonderful Sunday!

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