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

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