Banana Raspberry Muffins

Bananas and raspberries are my two current fruit obsessions! I have recently started full time work so I am desperately trying to whip up stuff to take to work to avoid spending all my money on for the most part, mediocre pastries and desserts. So here were born these delectable banana and raspberry muffins!

It’s kind of freaky when you’re out at a canteen or smallish shop and you see packaged baked goods with over a week’s expiry on them. Who really knows the extra stuff they’re putting in to preserve them. Homemade is always best and even though we live in a such a crazy busy and sometimes overly hectic society, it’s always nice to take some time out to be more aware of the things you are consuming because at the end of the day, it will help your body perform so much better.

Okay so enough life inspo talk for today…onward to the recipe! This recipe only contains 7 ingredients! Most of them are standard pantry staples so hopefully you have everything you need to whip these up! Kept these dairy free because of bod so here we go!

Banana Raspberry Muffins (yields 6)

What you’re going to need

1 cup self raising flour

1/4 cup non dairy milk (rice, oat, soy)

2 tablespoons Nuttelex (or other non dairy butter substitute)

1/4 cup brown sugar

1 egg

2 overripe bananas, mashed

1/3 cup raspberries (fresh or frozen)

Method

  1. Preheat oven to 180 degrees Celcius.
  2. In a bowl, sift the flour and then mix in the sugar.
  3. Combine all wet ingredients (egg, butter, milk) in a small bowl. Pour in with the dry ingredients and add mashed bananas.
  4. Mix well and ensure mix is completely uniform before adding raspberries.
  5. In a muffin tray (sprayed with cooking spray or use patty pans), add even amounts of mixture into each spot. (I like my muffin quite big but you could spread the mix to make 8-10 smaller muffins)
  6. Bake for 25 minutes or until a skewer comes out clean. Leave in the tray for 5 minutes then transfer to a cooling rack.

Banana Raspberry Muffins

Coconut and Passionfruit Bark

I was lucky enough earlier this year to win an Instagram competition for a glorious basket of organic food products from a company called Spiral Foods. Part of the contents of this prize pack were some ingredients I had heard of but never had in my house. For example –  coconut oil and rice syrup. My research has shown that there are hundreds of desserts created with these two ingredients forming the foundations for a tasty delight. I decided to have a play around with these as well as some passion fruits kindly given to me by my friend Alice. This recipe is vegan, nut free and refined sugar free!
Here I present to you…

Coconut and Passionfruit Bark

What you’re going to need

1/2 cup coconut milk

1/3 cup rice syrup

1/4 cup coconut oil

1 strawberry, diced

2 passionfruit, sliced in half

handful coconut shreds

Method

  1. Line a tray with baking paper and set aside
  2. In a bowl, combine the coconut milk, oil, syrup and passionfruit.
  3. Pour the contents onto the tray and make sure it is spread evenly. Sprinkle the strawberries and coconut shreds over the top
  4. Freeze until firm. Remove from freezer and break into shards. Store in the freezer for optimal consistency!

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Banana Based Smoothie Bowls

I know this is not a new revelation but it is in my household. Breakfast is now my favourite meal of the day because I just let all my creative juices fly. There are a zillion and one recipes for smoothie bowls but if you’re stuck on ideas here is one that I whipped up the other morning before work! This is budget friendly and something that everyone can whip up at home with these ingredients or any fruits that you desire! Always make sure you shop around for your food and remember to buy in bulk where possible.

What you’re going to need

Smoothie component

2 frozen bananas (rookie mistake I made the first time was not pre-cutting the banana before freezing so make sure you do that! Cut your banana into about 5-6 chunks about the size of ice cubes)

1/2 cup blueberries (fresh or frozen)

1 tablespoon cacao powder

1 tablespoon vanilla protein powder

pinch cinnamon

1-2 tablespoons soy milk (or any milk really but not full cream because it will be super rich)

Toppings

3-4 tablespoons granola (recipe for the one I made is a few posts back)

1 tablespoon coconut

handful walnuts (or any nut of your choosing)

Method

1. Use a food processor (not a blender, I tried this and the banana chucks were just spinning around and around) and add all of your ingredients. Process until a smooth consistency is achieved. Run a spoon through the mixture to check there are no chunks left.

2. Pour into a bowl and add your toppings!

I love this recipe and method of makings smoothies because you don’t need to add ice or anything to keep it chilled. Also it makes breakfast so much more beautiful and exciting! So here are pictures of bowls I’ve made so far! There are many more to come but just a preview of my creations so far.