I’m on a bit of a roll with banana-based recipes at the moment. I just hate chucking away over-ripe bananas when they are so perfect for baking. So this time I created a breakfast banana muffin recipe inspired by my beautiful friend’s recipe, thanks Kelsey!
Makes approximately 8 small muffins.
- 1 1/2 cup flour
- 1/3 cup rolled oats
- 1 tsp baking soda
- 1/3 cup melted coconut oil
- 1/3 cup honey
- 2 eggs
- 2-3 over-ripe mashed bananas
- 1/4 cup milk
- 1 tsp vanilla extract
- 1tsp cinnamon
- Pre-heat oven to 170 degrees and prepare your muffin tints with muffin holders.
- In a large bowl, whisk together the coconut oil and honey. Add the eggs and whisk well.
- Add the mashed bananas and milk, followed by the banking soda, cinnamon and vanilla extract. Mix well.
- Add the flour and oats to the mixture and mix together using a large spoon (mix until combined). You can add extra ingredients here if you like such as chocolate chips or nuts.
- Fill your muffin holders about two-thirds of the way. Sprinkle a few oats on top.
- Bake for about 20 minutes (or until a toothpick inserted into a muffin comes out clean).
I loved serving these muffins with yogurt sprinkled with honey on the side. These are also great take-away snacks!
If you have any suggestions please feel free to shoot them to me!
Who can say no to banana bread? Really… it’s just the best.
After finally handing in an assignment which had taken all of my energy over the past few days, I got the sudden urge to bake something yummy. I was pretty tired so wanted something nice and easy to make. After glancing at sad looking over-ripe bananas in my fruit ball I realised they were calling for me. I hate wasting food, so banana bread it was!
And here is the exciting news. I have made my own banana bread recipe which is low in sugar and also has dairy-free and gluten-free alternatives for those with allergies! Most banana bread recipes use so much sugar which is unnecessary because bananas themselves are naturally really quite sweet. So I hope you enjoy this recipe ;)
Tip: banana bread is best served toasted with a side of butter and accompanied by a hot drink like a cup of coffee or English breakfast tea. Yumzies!!
– ¾ cup of plain flour (use buckwheat flour for a gluten-free alternative)
– ½ cup of almond meal
– 1 ½ teaspoon of baking powder
– ½ teaspoon of baking soda
– 1 teaspoons of cinnamon
– 1 tablespoon of sugar (you can use more if you want, maybe ¼ or up to ½ cup)
– Pinch of salt
– 3 very ripe bananas (make sure they are very ripe – as in pretty yucky looking – because you will get most of the sweetness from these bad boys)
– 2 large eggs
– ¼ cup of milk (use nut milk for a dairy-free alternative)
– 1 teaspoon of vanilla extract
– 1 teaspoon of apple cider vinegar
– 1/3 cup of melted butter (¼ cup of melted coconut oil if you are dairy-free)
- Preheat the oven to 180 degrees and line a rectangular loaf tin with baking paper.
- In a large mixing bowl, combine all the dry ingredients.
- In a separate bowl, whisk together the eggs, milk, vanilla extract, coconut oil and apple cider vinegar.
- Mash up your bananas and then add them to the wet mixture. Mix well.
- Add the wet mixture to the dry and fold through until combined.
- Pour the mixture into the loaf tin and chuck in the oven for 45 minutes or until a skewer inserted comes out clean.
I’m really excited to share this recipe with you today. My sister and I love eating pancakes on the weekend, in fact, it has become a bit of a ritual for us now. I’ve tried some of the ‘healthy’ pancake recipes out there but, let’s face it, those ‘everything-free super healthy’ recipes usually taste pretty damn crappy and they require you to use the most complicated/expensive ingredients. Ain’t nobody got time for that…
So, I’ve finally made my own recipe which I feel has a perfect balance of yumminess and healthiness. What I like the most about this recipe is that the pancakes have a very smooth, fluffy consistency (thanks to the beaten egg whites) which is awesome. I made my 13 year old brother try these out to test whether the recipe was tasty enough from his perspective. He gave me the thumbs up and ate the whole batch. I’m guessing that’s a good sign…
Here are the ingredients you need to serve about 2 people:
- 1/4 cup of buckwheat flour
- 1/4 cup of almond meal
- 1 small teaspoon of baking powder
- 2 eggs (separated)
- 1/4 cup of milk
- 1 banana
- 1 teaspoon of vanilla paste (or vanilla essence)
- 1 tablespoon of brown sugar (which gives a really nice caramel taste but you can omit the sugar if you prefer)
- Butter (or coconut oil) to cook the pancakes
- Toppings (this is really personal but here’s the list of ingredients which I usually use): plain yogurt, maple syrup, desiccated coconut, banana, blueberries, nutella, homemade chocolate sauce (1 tablespoon of cacao powder, 1 teaspoon of nut butter (e.g. peanut butter, almond butter or tahini), 1 teaspoon of maple syrup and a dash of hot water – from Healthsynergy).
Note: this is a gluten-free recipe which I personally really like but you can substitute the buckwheat flour for normal plain flour if you prefer!
- Mix all the dry ingredients together (buckwheat flour, almond meal, baking powder, brown sugar).
- Mix together the banana, milk, two egg yolks and vanilla paste in a blender (this should make a smoothie-like consistency). You can add a dash of milk if you like your pancake mixture to be kind of runny.
- Combine the wet and dry mixtures together.
- Beat the egg whites until they get nice and fluffy.
- Carefully fold the egg whites in the rest of the pancake mixture – you don’t need to mix too much here.
- Cook the pancakes on medium heat with a dash of butter (or coconut oil if you prefer). It’s important to be a bit patient here and avoid putting the heat on too high. Wait until bubbles start to appear and then flip the pancake to cook onto the other side.
- Make your homemade chocolate sauce while the pancake is cooking.
- Add your yummy toppings. I like to make small pancakes and play around with different toppings for each pancake :)
Now who’s going to kick-start their weekend with pancakes for breakfast tomorrow? I know I will :P