This is so not the case of life giving you way too many bananas . This is the case where I sort of threatened mock mutilation to the loving members of my family because I wanted those two bananas to get over ripe to use for this recipe. I have secret minor addiction to pretty pictures on Pinterest ( ok not so secret any more ) but hey I can enjoy a good one now and then . While I do admire them, I so seriously need to invest some more time in understanding the mechanics of good photos…When I found this on Pinterest, the one bowl ideology spoke to me – after all who like messy kitchens? And I seem to have had a bit of a downer mood today. So in a minor adaptation of that recipe we hit jackpot on this muffin. I know it says breakfast muffin , but kids are getting it for an afterschool snack — with a warm glass of milk. Edited verdict: Kids simply loved it !
Unlike the recent past, bananas do not get a chance to go over ripe here at home. Between the kids and M, hardly any gets left over. So yours truly had to get a fresh bag of ones to let 2 stragglers from the previous batch put to good use. Nearly had a sign out to not eat/ or even think of eating/ feeding maya, the ones that were on its way to get ripened or over ripened. And they were put to amazingly good use. These gorgeous muffins are so calling out your name! C’mon grab a bowl, make these and let me know how it turned out !!!
Notes: Using whole wheat pastry flour will produce more soft muffins. My local grocery store does not stock it and my only option was to order in bulk . Using APF of course will yield you possibly more fluffier ones. While the original recipe calls for baking with honey, I am hesitant to heat up honey based on Ayurveda principles and would gladly use brown sugar in its stead. You can also use jaggery as well. If you do use jaggery you definitely would be adding to the nutritional quotient as it is chockfull of minerals and Iron too. Would you like to make it vegan? Use apple sauce and cutback on yogurt , or use almond milk and use flax seed ground and beaten in water as substitute for egg. It would yield a slightly more denser muffin though. But all in all this recipe is definitely a keeper. Oh yes! The one bowl adaptation of it would definitely work as well. When you reach step 4 in the instructions add the dry ingredients sequentially in the mixing bowl.Fold in the chocolate chips gently and reserve to sprinkle on top. Perfecto!
Prep time : 10 min Baking time : 16-18 min Yield 12 muffins
Bananas again? I know what you are thinking. Seriously I am not obsessed with banana, more like trying to finish the remaining 3 sad looking ones – so speckled, that the splotches of brown are beginning to merge to become patches of brown and black on it. The heat and humidity of NC in fact encourages this organic progression at a more ballistic rate. In any case, I wanted to make this into something not terribly sweet and something moist and soft. And something that can be done in minimal equipment. So what do I use? My Magic bullet, a mixing bowl and a whisk.
Simple, quick , delicious, not overtly sweet, laced with cinnamon and made absolutely moist by the bananas, this are perfect domes of indulgence on a Saturday morning!
Pretty pleased with myself, I dare say!
All purpose flour (self rising) : 1.5 cups
Baking soda : 1/2 tsp.
Super ultra ripe bananas : 3
Brown Cane sugar : 1/3 cup
Flavorless oil: 1/3 cup
Ground cinnamon powder: 1.25 -1.5 tsp.
Pure vanilla extract: 1 tsp.
Preheat the oven to 350℉.
Line a 12 cup muffin or cupcake pan with paper liners.
In a large mixing bowl whisk the flour and soda and cinnamon powder to ensure they are thoroughly mixed.
In the large jar of your magic bullet blender or any blender, mush the 3 bananas very well to ensure no lumps.
Add in the tsp. of vanilla extract, sugar, oil, 1 egg and whip it all together for a couple of min or so.
The mix is now lighter in color and very creamy.( You should have this stage before mixing it in)
Add the liquid contents to the dry mix and whisk it all up very gently.
You will now have a very thick batter mix ready .
Now is the stage for you to add in any chopped nuts or choc chip if using.
Distribute the batter in 12 cups to about 3/4 full.
Bake it for 18-20 minutes until a tooth pick inserted in the center comes out clean.
Let it cool for a bit in the pan, and then further more on the wire rack.
Slice, Inhale , Enjoy!
You might exceed the 12 cups if the quantity of your mushed bananas are a bit more. It happens to be the only variable that I did not quantify today.
Increasing the cinnamon flavor is totally personal.
Have a bit of a sweet tooth? Increase the sugar from 1/3 to 1/2 cup. Personally 1/3 looks fine to me.
Want to add Honey? Go ahead 1/2 -1/3 cup looks good.
Want to add a streusel topping? It will be awesome in this.
Nuts? Walnuts would be my first choice. Chopped and folded in the batter would be awesome.
Choc chips: 1/3 cup and it would be a real indulgence I would say!