Tag Archives: Banana

June 2, 2014

Muffin Monday: Blueberry, Almond, Choc. Chip (Vegan)

Blueberry, Almond, Choc. Chip muffins fresh from the oven.

You didn’t think I’d leave you hanging, just because we’ve started the Summer Writing Challenge did you? We writers need our muffins too, am I right?

INGREDIENTS:

3/4 cup fresh Blueberries
1 Banana
1 teaspoon Apple Cider Vinegar
1/4 cup Maple Syrup
1 teaspoon Vanilla Extract
1/4 cup Vegetable Oil
2 cups Whole Wheat Flour
1/3 cup Sugar (Vegan Sugar if you’ve got it)
2 teaspoons Baking Powder
1 1/2 teaspoons Cinnamon
1/2 teaspoon Sea Salt
1/2 teaspoon baking soda
1/2 cup Almond Slivers
1/c cup Dark Chocolate Chips

DIRECTIONS:

1. Preheat the oven to 350 and prep 12 muffin cups by spraying with baking spray.

2. In a BLENDER process the Blueberries and Banana into a slurry. Add the Apple Cider Vinegar, Maple Syrup, Vanilla Extract and Vegetable Oil.

3. In a large bowl mix together the Whole Wheat Flour, Sugar, Baking Powder, Cinnamon, Sea Salt and Baking Soda.

4. Combing the wet with the dry and mix well.

5. Fold in the Almond Slivers and Dark Chocolate Chips.

6. Divide evenly into the muffin cups and bake for 25-30 minutes. Muffins are done when they pass the toothpick test.

7. Remove muffins from oven and cool 10 minutes. Enjoy.

This recipe made 12 pretty good-sized muffins. I think a nice twist on this recipe would be to switch WHITE choc. chips for the dark choc.

My taster Maggie thought these were “Delicious” just as there were. She liked the chocolate the best.

We both thought the banana overwhelmed the blueberry, which was a smidgen disappointing given the fact that “banana” didn’t even make it into my title! Next time I make this recipe I think I’ll pump up the blueberries (to one cup.)

Happy baking. Cheers,

Rita

Leave a comment | tags: Almond, Banana, Blueberry, Chocolate chip | posted in Muffin Monday, Muffins, Thought of the Day

March 25, 2014

Muffin Monday: Stawberry Almond Banana Muffins

By ritalovestowrite

Running a little late in posting my Muffin “Monday” blog. I picked up some voice students and wanted to share the muffin lovin’ with some friends at the studio. Here goes…

Fresh from the oven.

INGREDIENTS:

1¼ c. Whole Wheat Flour
½ c. + 2 tbsp. Sugar
1 large Egg
2 large Bananas mashed
¼ c. (4 tbsp.) Butter melted
¼ c. Buttermilk
½ tsp. Baking Soda
½ tsp. Salt
½ tsp. Almond Extract
3/4 c. diced Strawberries
1/2 c. sliced Almonds

DIRECTIONS:

Preheat oven to 350 degrees F. Prep muffin cups spray.
In a large size bowl, combine together Flour, Baking Soda, and Salt.
In a medium bowl mix together Sugar and Butter. Add Egg.
Mash Bananas on a plate using a fork. Add Bananas to the Butter-Sugar mixture.
Beat until smooth.
Add the Buttermilk and Almond Extract.
Add the diced Strawberries.
Looks like soup, doesn’t it?
Add the wet to dry and mix until well incorporated.
Fold in Almond slices.
Divide evenly into muffin cups.
Ready to bake.
Bake for approximately 23-26 minutes, until muffins are golden brown and pass the toothpick test.
Let cool for 10 minutes, then transfer muffins onto wire rack to cool completely.

ymmmm.

I was worried that these would be too moist. (The batter was very moist.) But they turned out great. I think letting them finish on a rack (verses in the baking cups) helped, so definitely do that.

Kathy, one of my new testers, really loved these. I believe her reaction was “amazing.” I’ll take that. 🙂 Bill really liked them too. So I guess this recipe will go in the cook book.

Give them a try and let me know what you think.

Cheers,

Rita

Leave a comment | tags: Almond, Banana, Muffin, Strawberry | posted in Muffin Monday, Muffins, Strawberry, Thought of the Day

June 17, 2013

Muffin Monday Banana Cherry Muffins DF

By ritalovestowrite

Happy Muffin Monday everyone! Here’s a recipe for all you Dairy Free folks out there. Hope you like it!

Banana Cherry Muffins

INGREDIENTS: 1 1/2 c Whole Wheat Flour 1 1/2 c Almond Meal 1/4 teaspoon Sea Salt 1 teaspoon Baking Soda 2 Tablespoons Olive Oil 2 Large Eggs 2 tablespoons Demerara Sugar

2 teaspoons Almond Extract 2 Bananas

1 cup Cherries (diced)

1 Zucchini (grated) Topping: 2 tablespoons Almonds (silvered) 2 tablespoons Whole Wheat Flour 2 tablespoons White Sugar 2 tablespoons melted Butter DIRECTIONS: 1. Preheat the oven to 350 degrees. Prepare muffin cups. 2. In a large bowl place Flour, Almond Meal, Salt and Baking Soda. Mix. 3. In a medium bowl, mash the Bananas add Eggs one at a time, mixing well with each addition. Add Olive Oil, Demerara Sugar and Almond Extract. 4. Mix the dry and wet ingredients together. 5. Add the Cherries and Zucchini and mix gently. 6. Divide the batter evenly into 12 muffin cups. 7. In a small bowl combine all the topping ingredient. Divide evenly onto the muffins. 8. Bake for 20 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean. Both Maggie and I thought these muffins could have used a little more sugar… so you might want to add a bit more, or serve with marmalade. They are moist — especially considering there’s no milk or butter in the recipe — and moderately fluffy. You can really taste the Banana, not so much the Cherry. Give ’em a try and let me know what you think.