Bananas are not overrated. In fact, they are the perfect base for some awesome muffins.
By Shuchi Mittal
In my constant endeavor to experiment with food, I often forget how simple & satisfying basic recipes can be. Being a chilly morning, I decided to stay in and bake today. After going through various sites for inspiration, and turning my kitchen upside down for an ingredient that will make my creative juices flow, I glanced upon a slightly overripe banana sitting on my counter top. It was meant to be my husband’s breakfast (before it was overripe of course!), which was left behind, and I had resolved to have a honey banana smoothie later in the day to use it up. But now, there it was, an idea right in front of me. So I got down to the sifting, mashing, mixing – altering a little here and there to make it a tad healthier. After all, I had to justify it was breakfast.
Forty mins later, it was holiday in my heart.
- 1 cup wholewheat flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ½ ripe banana, mashed
- 1 egg, lightly beaten
- 2 teaspoon pure honey
- ⅓ cup fine brown sugar
- ¼ cup 2% milk
- ¼ cup olive oil
- ¼ cup chopped walnuts
- ½ teaspoon vanilla extract
- Preheat oven to 350 degrees F (180 degrees C) and grease 8 muffin cups and keep aside.
- In a large bowl sift and combine the flour, baking powder, salt, and ground cinnamon.
- In another large bowl combine the mashed bananas, egg, honey, brown sugar, milk, oil, and vanilla extract.
- Mix well and then lightly fold the dry ingredients into this mixture. Do not over mix. The batter will be thick and chunky. Fold in the chopped walnuts.
- Spoon the batter into the muffin tray, approximately ¾ full.
- Garnish with some walnuts and a slice of banana (optional).
- Bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
- Perfect on a cold morning with a good cup of espresso!