When I can’t sleep at 5am on a Saturday morning so I get up and make muffins. This is why semester makes me fat.
Check out these bananas, I’ve been saving them in the fridge for baking because Ash requested I make banana bread/cake/anything, and overripe bananas are the best thing in cooking. They look awful don’t they! If your bananas get much past this point (mold, blackness, creepy-crawlies), peel them and freeze them in ziplock bags, and you can defrost them later to use in all manner of deliciousnesses (hells yes, I just made up a word!).
Banana and blueberry mini-muffins (makes 36 mini-muffins – probably 12 normal-sized)
I had to bake a second batch of 12 to use up the mix. If you’re using an ordinary 12-hole, 1/2 cup capacity muffin tin I think the mix would fit in one tray, and you would just need to adjust the cooking time accordingly. I would guess 20-25 minutes would work.
I only drizzled maple syrup on the second batch, and while it is a nice touch, if you like your muffins to be little two-bite healthy-tasting goodies, don’t bother. If you want them to be little two-bite indulgences, go right ahead.
- 2 cups flour (whole wheat, spelt, or plain ol’ white)
- 2 tsp baking powder
- 1 tsp baking soda
- a few cracks of salt
- 2 tsp cinnamon
- 2 large overripe bananas
- 3/4 cup soy milk (or pale creamy liquid of choice)
- 2 tsp apple cider vinegar
- 1/4 cup coconut oil (canola would be fine, or any vegetable oil)
- 1 tsp vanilla extract
- 1 cup blueberries (if frozen, don’t take them out of the freezer until you’re about to put them in, otherwise they’ll make your muffins go soggy)
- maple syrup, optional
- Preheat oven to 180°C and line a 24-hole mini-muffin tin with papers.
- Sift dry ingredients into a bowl.
- Mash bananas, whisk in other wet ingredients with a fork, stir in blueberries.
- Fold wet into dry until just combined, drop heaped teaspoons into muffin holes and drizzle with a little maple syrup if you like.
- Bake for 10 minutes, or until a skewer comes out clean.