Wednesday, 11 February 2015

Healthy banana fudge muffins

Yes, that's "healthy" and "fudge" in the same sentence. I haven't made muffins in months, and today drinking my early-morning coffee (don't ask) I had the urge to chomp on some home-baked goodies. The coffee was well gone by the time these were ready, but they were still a real treat and my kids loved them. Really healthy, because they are made with buckwheat flour, oats, sesame seeds, bananas, extra virgin olive oil... and a small handful of chopped fudge.

Darn it, as my 3 year old would say. You want a recipe and a method, don't you? Ok, this is all approximate 'cuz I measure nothing. Pre-heat your oven to 180' C.

This recipe made 12 muffins and a bit extra which I poured into a loaf tin, it came out thus:

Ok, so into the blender which had previously made a banana smoothie (just bananas, natural yogurt, water and honey). I threw:

2 bananas
2 eggs
1 tsp mixed spice
maybe 1/2 cup cow's milk
1/2 cup oats
3tbsp extra virgin olive oil

I blitzed this, then added:

1 cup buckwheat flour
1/2 cup self-raising flour
1/2 teaspoon of baking powder

And blitzed again. I now had a cake batter consistency, smooth and just dropping off a spoon.

Then I stirred in a small handful of chopped fudge and 1/2 cup sesame seeds.

I oiled a muffin tin and filled each space 3/4 full, and poured the leftovers into a loaf tin. Baked them for maybe 20 minutes, test for doneness with a skewer. Remove from tin with a knife and eat warm with melted butter and jam. Despite the fudge, they're not too sweet. 

Of course you could make any substitutions: grated apple for banana, spelt flour for buckwheat, yogurt for milk, ground almonds for sesame seeds, butter for oil, coconut oil for olive oil, dried coconut, raisins, chopped nuts, frozen raspberries or blueberries... There are no rules people!

Let me know if you make these and how they turn out. We're off to look at a horse. (Don't ask)

Nee x

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