I’m certain that most people associate muffins with US, especially quick on the go American breakfast: coffee and a muffin. Even though muffins are quite popular in Europe, especially the blueberry and chocolate ones, the more “exotic” types with bananas or pumpkin are quite uncommon.
I absolutely fell in love with both types after trying them in US and decided to make my own healthier, less sugary version at home. After some experiments I settled with the recipe that uses whole wheat flour, walnuts and cinnamon, which give the muffin an extra nutty flavor that combines so well with bananas. Just remember to use ripe ones, actually the riper the better! It’s a great way to use the leftover bananas that no one wants to eat anymore. Yes, the ones with very brown skin and spots are the best as they are the most flavorful.
Enjoy your tasty beginning of the day!
3 large ripe bananas
2 medium free range eggs
100 g (4/5 cup) all-purpose flour
85 g (a bit less than 3/4 cup) whole wheat flour
110 g (1/2 cup) unrefined coconut oil, melted*
5 tablespoons unrefined brown sugar
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/3 teaspoon salt
65 g (1/2 cup) walnuts, choped
35 g (1/3 cup) walnuts, chopped
4-5 tablespoons whole wheat flour
2 tablespoons unrefined coconut oil, melted*
1 tablepoon unrefined brown sugar
1/4 teaspoon ground cinnamon
Preheat the oven to 180 C (350 F) and line the muffin tin with paper liners.
In a large bowl mix well all the dry ingredients: flour, baking powder, baking soda, cinnamon, walnuts and salt.
In a second bowl diligently mash all the bananas, add melted coconut oil, eggs and sugar and mix until well combined.
Add wet ingredients to dry ones and mix delicately using a rubber spatula just until moistened, do not over mix! In a separate bowl prepare the crumble by mixing all the ingredients well until you receive “crumble” texture. Set aside.
Portion the muffin batter into the muffin cups using a spoon, fill them to the top and sprinkle with crumble. Bake for around 20 minutes or until a wooden toothpick inserted in the middle comes out dry. Enjoy!
Baker’s Note: Unrefined coconut oil does have a bit of coconut flavour, if you prefer to use butter feel free to use it instead in the same amount.