I made this recipe twice….I hardly ever do that. Not because I am an amazing baker or anything. I just have a ‘feel’ for baking at this point. I know what pancake batter should feel like. I know what the perfect pizza dough should feel like. I know how to bake based on feel….this time I let go of that. That lil voice in my head that told me ‘maybe this batter isn’t quite right.’ But I tried it anyways…meh…two batches later I have a great recipe to share with you.
**(don’t worry nothing went to waste my partner is a slightly over cooked ‘n’ undercooked baked goodies connoisseur)**
In the end this muffin batter, and the ingredients I chose to use, are best suited for mini muffins. You can create mini muffins in one of two ways:
1) Use a mini muffin tin (same as muffin pan I just grew up calling it a muffin tin)
2) Use a regular muffin tin only filling each well 1/2 way full
Either way these lil muffins will do the trick. I had about 6 of them for my breakfast today. Don’t judge me. Or do. Whatever works. It was all in an attempt to get the perfect recipe….and not just say it was the perfect recipe.
Since I’m pregnant I’ve been keeping track of how much protein I eat in a day. Normally, before pregnancy, I ate very very very very low protein. I’ve just never been into foods that have protein in abundance. Beans, quinoa, protein powder, tofu…etc. etc. etc. just never really jived with me. Anywho…since getting pregnant I’ve been tracking my protein and these lil lovelies provided me with 11 grams of protein this morning. Not the highest source, but for anyone having a nauseous day these are the best! Made my belly feel super happy, and had my baby dancing around. All good fun stuff. Plus, these are a great boost of energy for my fellow working full time/cooking/cleaning/balancing everything people out there. Good healthy carbs to get your fire burning.
If you have any dietary restrictions feel free to reach out to me via the CONTACT tab above. I am great at altering recipes since I worked as a personal chef for years. I also have a family with diverse dietary needs: dairy free, meat eaters, vegans, grain free, pescatarian, vegetarian, eats anything/everything….so I know how to cook for someone’s needs. Lets get to this recipe shall we?
Makes 32 mini muffins
~4 medium/small bananas, very very ripe**
~1/2 tablespoon baking powder
~1 1/2 teaspoon good quality vanilla extract
~3 tablespoons olive oil
~1/3 heaping cup organic stevia or 1/2 cup raw cane sugar
~2 1/2 tablespoons raw agave nectar
~1/2 teaspoon sea salt
~1.2 teaspoon cinnamon
~3/4 cup almond milk***
~1 1/4 cups cashew meal****
~1 1/4 cups gluten free, self rising flour
~1 1/4 cup gluten free oats
~Spray oil for greasing muffin tin
Note* I used a flaxseed egg but you could just as easily substitute one of the other versions I’ve offered in the link above. Simply click on ‘egg’ to be directed there!
Note** Pro tip: if you want the most amazing concentrated flavour for baking with bananas take these steps:
1) Let your bananas get really ripe – be careful they are not mouldy
2) Freeze them with the skin on once they are really really ripe
3) The night before you plan to do your baking take the frozen banana(s) out and place them in a bowl to catch any liquid that drains off.
4) Pierce one end of the banana and squeeze the insides out – this will look super funky but the results are amazing. Use all the liquid and fruit inside – discard any peels.
Note*** You can use any type of milk you like – I just happened to have a container of almond milk that had to be used up in my fridge.
Note**** I simply measured out 1 1/4 cups of cashews, threw them in my Nutribullet -you could use a food processor or high powered blender- and blended them briefly until they made a cashew meal/flour
1) Turn oven to 375F or 190C for a regular oven – reduce heat slightly for convection/fanforced/supercook settings to 350F or 175C. Place egg & banana into a large mixing bowl. Using a hand-blender, beat these two together for about 1 minute.
2) Add the baking powder, vanilla, olive oil, stevia, agave nectar, sea salt, cinnamon, and almond milk. Using the same hand blender, blend for another 15-30 seconds or until mixed thoroughly.
3) Add the cashew meal, self rising flour, and oats. Stir by hand with a wire whisk or fork until mixed well.
4) Take out your muffin tin, spray with oil or lightly oil by hand. Be sure to oil the wells & the top of the muffin tin. If you are using a mini muffin tin, the top mushroom part of the muffin, will spill out and bake onto the top of the pan. The oil on top will keep it from sticking.
5) For mini muffin tins fill the wells to the top with batter. With regular sized muffin tin fill each well about 1/2 full with batter. You will need about 2 muffin tins total to accomodate all 32 muffins at once in the oven or bake one batch and then the second batch after it if you only have one muffin tin – this is what I did.
6) Bake muffins for 20-25 minutes or until golden brown on top. If you aren’t comfortable with baking and you aren’t sure what ‘golden brown’ is simply stick a sharp paring knife or toothpick into one of the muffins at the centre. If it comes out with goopy batter on it the muffins are not cooked. If it comes out almost or completely clean then the muffins are done!
7) Allow muffins to cool for 10 minutes before serving. If packing them up, allow them to cool for 15-30 minutes before placing them in a container with a top and storing them in either the fridge or freezer. These keep for 4-6 days in the fridge & they freeze and reheat wonderfully!
As always reach to to me with questions or requests from the CONTACT tab above. Follow my instagram -click on the icon at the bottom of this page- for daily food stories and photos. Let me know what you want to see and I’ll give it a try in my kitchen.
Much Luv, Laters