I think banana is my favorite flavor..
It has always been so ever since my youth. Sadly I haven’t found a lot of genuinely good (or healthy) banana flavored things, mostly sweets or gummies. I’m not too keen on sweet foods all the time, and I love making those kind of breakfast muffin things, where you add in veggies or pizza filling, so when I saw this recipe advertised as a ‘breakfast muffin’ I was really happy. The original recipe wasn’t vegan because it had milk in it, but I can’t have dairy so for me it is now vegan by replacing the milk with an oat based cream that pretty much has the same properties as regular dairy cream. You could probably just use any other milk replacement too like almond milk, soy milk or rice milk. I just prefer the oats because it doesn’t really add any flavor.
The best thing about these is that they’re so simple to make! The only thing that takes time is mashing the bananas, and the baking itself, honestly.
Here’s what you need:
This recipe should make at least 12 fairly large muffins. Bake at 200° Celsius for 16-19 minutes.
- 210 grams of flour
- 160 grams of sugar
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- Half a teaspoon of salt
- 50 ml vegetable oil ( I used rapeseed oil, or canola oil as it’s also known as.)
- 50 ml of cream or a milk replacement (milk if you don’t care if it’s vegan or not)
- 3 medium bananas ( I used four because mine were on the smaller side)
- (optional) Vanilla extract
Here’s how to do it:
Start off by using a blender, hand mixer or stick mixer to turn your bananas into a puree of sorts. I cut mine into pieces and used a stick mixer to make it a smooth, lump-less mixture. Make sure to make it completely smooth as the lumps could make your muffin be all doughy after it finished baking.
Add inn the 50 ml of oil and the 50 ml of cream, stir it all together. It might seem like a lot of oil but you won’t notice it at all after mixing in the dry ingredients.
Add in the sugar, the baking powder, baking soda, salt and lastly the flour. Make sure to add it a little bit at a time to avoid having any lumps forming. I just used a spatula to gently stir it all together.
Your batter should look something like this. It’s not too thick but not too thin. You can adjust it however you wish it to be by either adding more flour or more of the cream. I wouldn’t recommend adding water to it since we have used so much oil.
Use either a muffin tin or paper muffin holder things like these. I’m not really sure what they are called in English.. Fill them up a little bit over half way, the batter should be enough for at least 12 muffins. I ended up with 17, so I guess my muffin paper thingies were a bit smaller than normal. Once you’re done, pop them in the oven and let them bake for around 16 to 19 minutes. Mine were in for 20 and was a bit burnt near the edges.
Once they’re done, they should look somewhat like these. Leave them on a cooling rack, and then you can add toppings to it or just eat it clean like I did, it tastes so good and so savory!
Have you baked anything lately?