Banana and Cinnamon Muffins

Easy Sunday mornings call for baked goods. 3 perfectly overripe bananas which were just calling me to bake them. It’s starting to get colder now and so these are great to warm up and eat for breakfast or afternoon tea (or anytime really, let’s be real). I thought about making a banana bread but since I’m the only one at home who really eats it, figured I would reduce waste by making something smaller.

This is one of those chuck everything into one bowl recipes which saves time and washing up! I kept these dairy free because of bod.

Banana and Cinnamon Muffins (yields 6 – 12 depending on how much mixture you put in each tray)

What you’re going to need

2 cups self raising flour

1/2 cup brown sugar

3 overripe bananas

1/3 cup soy milk (or any non dairy milk of your choosing)

1/3 cup Nutellex (or any dairy free spread)

1 egg

1/2 – 1 teaspoon cinnamon

pinch salt

Method

  1. Preheat oven to 180 degrees Celcius.
  2. In a large bowl, add the bananas and egg. Using a stick blender, blend up the mixture is well combined and bananas are at your desired consistency.
  3. Sift in the flour, add all the other ingredients and mix until well combined .
  4. In a greased muffin tray, add even amounts of the mixture. (I like my muffins really big so I fill each one until it is full)
  5. Bake for 20-25 minutes or until a skewer comes out clean.
  6. Remove tray from the oven and leave to cool slightly. Remove muffins and place on a wire rack to cool completely before storing in an airtight container.

Banana and Cinnamon Muffins

 

PB Banana Muffins

It has come around to that time again where I am stuck with a bunch of overripe bananas. Of course this is not problematic in the slightest because now I get to play around with ingredients in order to create some more delicious baked goods for the house! Bananas….check! Peanut butter…check! Sweet baked goods….check! A very simple chuck everything in one bowl recipe and you’re good to go! This recipe is dairy free and egg free!

PB Banana Muffins (yields 6 medium sized muffins)

What you’re going to need

2 overripe bananas, mashed

1 1/2 cups self raising flour

1/4 cup brown sugar

1 cup soy milk

1 tablespoon Nuttelex, melted (or dairy free spread of choice)

2 tablespoon peanut butter (leave aside extra for topping)

Method

  1. Preheat oven to 200 degrees Celcius. Line or grease your muffin tray.
  2. In a large bowl, sift the flour and add the sugar. Stir until combined
  3. Add all the other ingredients and mix well until combined. (you can use a wooden spoon for this)
  4. Fill each muffin tin until level and all batter is used.
  5. Bake for 30 minutes or until a skewer comes out clean from the centre
  6. Optional: pipe on some additional peanut butter for an extra flavour hit.
  7. Store in an airtight container for up to 3 days

12212346_10153230143429849_2081516998_n

Dairy Free Chocolate Brownies

I’m sure every budding chef or foodie has a dish that they can never get quite right no matter how many times they try. For me, that is brownies. I have tried an endless stack of recipes and I’ve never been truly satisfied with them until today! I also wanted to keep them dairy free so that my body didn’t freak out when I consumed almost the whole batch in one sitting…These ones are also vegan for two reasons: 1. Running out of eggs can be the be all and end all for some recipes…until today and 2. If you haven’t had your daily dose of fruit, the bananas work as a great way of incorporating them into your day. Normally, I do extensive research to find a recipe to inspire me (and also to make sure I get the right balance of wet and dry ingredients). However, today, I made this one up completely from scratch!

Dairy Free Chocolate Brownies

What you’re going to need

1/2 cup flour

1/4 cup cacao powder

1/4 cup brown sugar

1/2 cup olive spread/dairy free spread

2 bananas, pureed

1/2 teaspoon vanilla extract

1/2 teaspoon baking powder

100 grams 70% dark chocolate, roughly chopped (save a bit extra for drizzle)

Method

1. Preheat oven to 200 degrees Celcius. Grease and line a square tin with baking paper.

2.Using a pulse blender/stick blender, combine the bananas, vanilla and sugar until smooth.

3. Sift the flour, cacao powder and baking powder in a medium bowl.

4. Mix the wet ingredients with the dry ingredients until a reasonably thick batter forms. Mix in the dark chocolate.

5. Pour mixture into tin and spread evenly. Bake in the oven for 20 minutes or until a skewer comes out with a little bit of chocolate still on it. Allow to cool in tin for 5 minutes then transfer to a cooling rack.

Optional steps: Chocolate Drizzle

1. To melt the chocolate, place a bowl with the chocolate over a pot of boiled water. The steam from the water will begin to melt the chocolate. Continue to stir until the chocolate is completely liquified.

2. I have a plastic syringe which I use for my piping, but you can use a small plastic bag if you don’t have a syringe. Place the chocolate inside the bag and make a very small cut off the corner of the bag. Then pipe away!

Aside: Yes, I like to play with my food and so I had lots of fun with the leftover chocolate drizzle!