If you are like me and LOOOVE banana bread... I find it difficult to have a slice and not eat the entire loaf in one sit! Hence, making muffins helps me have a better portion control and I can also freeze half the batch for another time- or share them with friends!
As I rescued some spotted bananas from being thrown away, I experimented with some ingredients in my banana-muffin-making adventure.
As you will see on the muffin pictures below, for the muffins pictured on the left I used local honey but instead of olive oil, I used apple sauce as a liquid substitute to make it less caloric dense.
For the muffins pictured on the right, I used olive oil, but I used Mexican maguey sweet sap that I purchased at Slow Food Nations!
If you are curious about maguey sweet sap, click on this link to see the amazing video created by The Recipe Hunters, where they explain about the ancient tradition of extracting sap from the Agave Plant. The video features a group of agave producers that have created a Slow Food Mexico Presidium "to protect the biodiversity of the agave and the traditional practices surrounding its agriculture, cultivation, and processing." So as you purchase maguey sweet sap, you are helping to keep this ancient tradition alive!
Recipe: Breakfast Banana Muffins
Makes 15 muffins
- ⅓ cup apple sauce or olive oil
- ½ cup local honey or Mexican Maguey Sweet Sap
- 2 eggs
- 1 cup packed mashed ripe bananas (about 3 bananas)
- ¼ cup almond milk or milk of choice
- 1 teaspoon baking soda
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup oats flour (Simply use a food processor or blender and pulse the oats until they are ground into a powder-like consistency)
- 2/3 cups wheat flour (to be honest, I want to try the recipe again with only oats flour)
- 1/3 cup millet
- 1/3 cup old fashioned oats or millet for sprinkling on top
- 1 sliced ripe banana -the key to having moist muffins!
- Preheat oven to 325°F (165°C). Grease muffin tin with non-stick cooking spray (I had to use two pans because the batch made 15 small muffins!)
- In a large bowl, beat the apple sauce and honey together with a whisk. Add the eggs and beat well. Mix in the mashed bananas. Add the almond milk, baking soda, vanilla extract, salt and cinnamon, beat well.
- Add the oats flour, wheat flour, and millet to the bowl and mix until combined.
- Optional: add any additional mix-ins like cacao nibs, nuts, chocolate or dried fruit.
- Add 1 tablespoon of batter to each muffin cup, then add I slice or chunk of banana to each muffin cup, and continue to cover with the batter filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats or millet.
- Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. Run a small spatula along the outer edge of the muffins to loosen them from the pan.
Most muffins can be kept in the refrigerator for up to 4 days, and in the freezer in a freezer-safe bag for up to 3 months, so you can defrost individual muffins as needed!