Dairy-Free Banana Bread Muffins

I am like all the others. I buy bananas because I believe I will make amazing and healthy smoothies to bring with me at work every morning, so I can feel modern and save money because I prepare everything at home. Then, when you wake up at 5.45am, and you still have to blend everything together and pour it inside your cute thermos to keep it fresh, well, all the good resolutions are vanquished by procrastinating…. I also tried to follow the suggestions of one of my favourite food and lifestyle blogs and tried to freeze smoothie cubes to have all the material ready, and then I realised I had to buy some more stuff, and that I wanted my smoothie the next morning and there wasn’t enough time… and my friend procrastination came back. So I ended up on Sunday morning with 2 over ripen bananas, the only possible solution was banana bread! Healthy, soft (I adore soft food early in the morning, literally!) and tasty and because I am always on the run, I decided actually to make banana bread muffins, easy to pick up and go.

Now, don’t be scared by the list of ingredients: as I was making them I couldn’t resist to add extra stuff to make them even more filling, so I will divide the ingredients list in 2 parts: the essentials and the good-to-have. I hope you enjoy, happy Sunday!

Ingredients – The essentials
  • 2 very ripen bananas
  • 1 cup of plain flour
  • 2 cups rolled oats blended (can be substituted with plain flour)
  • 1/2 cup brown sugar (muscovado)
  • 3 tsp cream of tartar + 1 tsp Bi-carb (can be substituted with 3 tsp Baking soda)
  • 2 eggs
  • 1/2 cup sunflower oil (or any light flour oil)
  • 1/4 cup water
Ingredients – The good-to-have
  • 1/4 tsp vanilla
  • 1/4 tsp cinnamon
  • a dash of nutmeg
  • 2/3 cup shredded coconut
  • 1 cup sultanas soaked in warm water for 20 minutes
  • 1/4 Maple syrup
  • sliced almonds

And now the easy part!

In the standing mixer, add the flour, oats, sugar, vanilla, cinnamon, nutmeg, cream of tartar and Bi-carb and mix well. Add the mashed bananas, the oil and the eggs one at the time to combine well. Add the strained sultanas, the coconut and the maple syrup. Finally add the water. The mixture shouldn’t be too thin, but should be nice and light. Add extra flour or water if necessary. In my experience I found that different flours have different reaction to water, so keep an eye on your batter.

Prepare the muffin mold with some baking paper or if you have them, muffin wraps. Distribute evenly the batter and garnish with sliced almonds. Cook for 25 minutes at 180º.

Today recipe soundtrack was a good Hurricane, by Bob Dylan. Happy Sunday folks!

Leave a Reply

Your email address will not be published. Required fields are marked *