I had some very ripe and brown bananas left, so I decided to make something banana-ish that would be a nice treat. I was considering doing cookies but felt more tempted by muffins, as I also had some dark chocolate left over. And since I’ve also got other things that needed using up in my cupboard before we go travelling, it was a perfect fit.
What you need
- 3 overripe bananas
- 2 flax eggs (2tbsp flax + 6 tbsp water)
- 250g flour
- 1 tsp baking powder
- 4 tbsp coconut oil
- 120g sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- chocolate chips
Add the flour, baking powder and salt in a large bowl and add the other, wet, ingredients in a medium-sized bowl and mix it well.
Mash the bananas so it becomes a paste. It does look a bit odd but try to ignore.
Then add the mashed banana to the wet mixture and blend it well. I like using a spatula. That way you can really scrape all the mixture off of the sides. Once you’ve got a nice wet mixture, make a little well in the middle of the dry mixture and slowly add the wet mixture to it, stirring it in.
If you are adding chocolate chips, this is the stage to fold them into the dough.
Also, dark chocolate is technically a fruit, right?
Cat intermission. Not to worry, the dough was saved at that point, not that she would eat it.
Once the cat has left to hunt pigeons in the garden, line your cupcake tin or grease it with oil. Then add the mixture bit by bit into the moulds. I like to use a tablespoon and a teaspoon. I scoop with the tablespoon and then help the mixture into the cupcake holder with the teaspoon to avoid any spillage.
Bake it in the oven for about 20 minutes at 175 degrees Celsius. Do check in and do a test with a toothpick or something else to see if any dough sticks.
And then of course, dig in. Maybe even keep it for a breakfast treat. It’s got banana in after all.
This post is part of the #fruitsandveggiesmonday created by @lenasveganliving