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

 

Chocolate Muffins

I always get cravings for baked goods but I tend to avoid buying them from cafes and other places because I have no clue what’s in them. I also just love baking so baking something myself is much more satisfying. There was a bit of experimentation with these in getting the wet to dry ingredient ratio right. I feel pretty good about how they turned out!

So here we go, my chocolate muffins which I made dairy free because of bod and there’s no eggs either because we hadn’t done the groceries yet! Alas, subbed in apple sauce (random but great) to fill in for the eggs. Also mixed a bunch of dark chocolate through these for an extra chocolatey hit!

Chocolate Muffins (yields 6)

What you’re going to need

1 1/2 cups self raising flour

1/4 cup cacao powder

1/4 cup apple sauce

1 teaspoon vanilla extract

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

1/4 cup rice milk (or any other non dairy milk)

1/4 cup maple syrup

50 grams dairy free dark chocolate (70% and above), roughly chopped

Method

  1. Preheat oven to 180 degrees Celcius. Grease a muffin tray with cooking spray.
  2. Sift the flour and cacao powder into a large bowl. Add all the other ingredients except the dark chocolate and mix well.
  3. Add in the chocolate and make sure it is evenly distributed through the mixture.
  4. Place even amounts in each muffin tin until all batter is used.
  5. Bake for 15-20 minutes or until a skewer comes out clean.
  6. Cool on a wire rack and then store in a container until they all disappear!

 

Chocolate Muffins

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

Blueberry Muffins

Muffins of any kind are a great, light breakfast option if you’re stuck for time and need to eat on the run. They’re also perfect snacks and an excellent solution for 3:30itis. My goal with these muffins today was to get the crispy muffin tops which can only be achieved by cooking the whole muffin. If anyone out there has seen Seinfeld, there is an entire episode dedicated to Muffin Tops. I put this batch in the oven and hoped for the best and to my surprise, they came out with crispy tops! For all of you that want blueberry muffins with crispy tops, this is how I did it!

Blueberry Muffins

What you’re going to need

1 cup blueberries

1 1/2 cups self raising flour

1/4 cup brown sugar

1/2 teaspoon vanilla extract

1 cup unsweetened almond milk

2 tablespoons olive spread, melted

Method

1. Preheat oven to 200 degrees celcius

2. Grease your muffin tins with cooking spray (or can use pattie pans)

3. Sift the flour into a large bowl. Then, add all the other ingredients and mix together until well combined

4. Spoon mixture into muffin tins (mine yielded 6 as I wanted bigger muffins and crispy tops, but you could easily stretch the mix to make more)

5. Bake in the oven for 30 minutes or until a skewer comes out clean from the centre of one of the muffins

IMG_6360