Thursday, April 26, 2012

kickass banana muffins/bread

i started with a basic recipe a long, long time ago but wasn't really happy with the result. it was "ok" (as in "a good way to use over-ripe bananas") but didn't have that "mmm-mmmmmm oh yeah baby", y'know??

over the years, i've tried every possible ingredient combination imaginable (different kinds of flour in varying quantities, sweeteners, etc). well, i'm done: i found the BEST banana bread/muffins recipe EVER. honest. it's got just the right amount of crunch on top and spongy/chewy inside with the perfect balance of tasty/sweet while staying totally healthy. go ahead, try it and tell me if i'm wrong.  :)

4 ripe bananas (and i mean RIPE)
1/2 cup maple syrup
2 eggs
1 tbsp oil (of your choice, i use olive)
1 cup spelt flour
1/2 cup oat flour
1/2 cup brown rice flour
1/2 tsp sea salt
1/2 tsp baking soda
± 1/2 cup mini dark chocolate chips

crush bananas to a gooey pulp (not too lumpy). add maple syrup, eggs and oil. mix well. in a separate bowl, mix all dry ingredients together, then incorporate into the wet mix. don't over stir, just enough to blend it all together. add chocolate chips and pour into buttered muffin pan. makes 12 x-large muffins [i like to use paper liners instead of butter, less clean-up + prettier]
bake @ 350 for 35-40 minutes
bread: 50-60 minutes depending on the depth of your pan. old coffee tins work really well  :D 

*i'm not going to say this for every recipe i post but i use organic ingredients... most of the time. they taste better!

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