Thursday, 6 October 2016

Banana Muffins

Instead of eating store-bought bread which most of the time contains added chemicals to give it shelf-life, and unhealthy wheat flour, you can try Ila's Banana Muffins!
Easy to make and extremely delicious, these breakfast muffins won't disappoint the family!

You will need:

3 very ripe large bananas (4-5 if they are small)
2 cups spelt flour (or other)
¼ cup coconut oil
1/3 cup agave nectar syrup or 1/4 cup coconut sugar
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla essence (optional)
1 flax egg (1 tbsp flax meal + 3 tbsp warm water)
A few walnuts crushed (optional)
Cupcake paper shells or holders (optional)
2 muffin tins


Prepare muffin tins with paper or oil the tins well and set aside.

Make the flax egg and set aside.

Sift flour as much as you can, then dump the grain left in the sieve into the bowl. Add baking soda, sugar, salt and mix.

Mash banana well til it becomes a thick cream, add essence.

Into flour pour agave (if using instead of coconut sugar), flax egg, oil, crushed walnuts and banana mixture.

Add 3 tbs of cocoa powder if you wish to make chocolate muffins.

Mix well til a sticky, thick dough forms.

Preheat oven to 120 degrees Celsius or the low setting

Use a spoon and fill each space well with dough.

Place on top shelf of oven and let bake for exactly 12 minutes. Test with a knife to see if it comes out clean. Give no more than 15 minutes total, but the lower the flame the longer they may take. Any longer and they will burn especially without the paper shells. Should be golden brown on top.

Remove from oven and let cool a bit, then remove from tins and allow to cool completely. Enjoy warm, a thick, chewy muffin with just the right amount of sweetness!

Store in an airtight container. They taste even better on the second day! You will be sure to consume within two days but they can last for three.
 The perfect breakfast muffin, chewy, moist and semi-sweet!

Happy baking!

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