Thursday, 31 January 2013
Banana butternut and choc chip muffins
The grocers were selling bags of over-ripe bananas today, so I set out to make some muffins. I had a large butternut squash in the fridge and no dried fruit so I used the squash as part of the sweetener for the mixture. I did add a little sugar as the bananas were not as ripe as I had hoped and I had only cooked the squash in the microwave so the sweetness didn't develop the way it does when it is roasted.
These are quite dense muffins. I use them as handbag food so I like a nutritious non-messy muffin that can be eaten discretely and will keep me from feeling hungry for several hours. If you want this lighter add some water or fruit juice to make the batter thinner.
Makes 18 muffins
Oven at 175C
400g over-ripe bananas (4 medium)
350 cooked butternut squash ( peel, chop, ten minutes in microwave)
350g flour (40%urid, 40% tapioca, 20% cornmeal)
6 tsp baking powder
2 tsp cinnamon
1 tsp mixed spice
2 tsp cocoa
100g ground almonds
50g sugar or other sweetener
100g chocolate chips (I used dark to avoid the dairy)
30g sugar crystals plus 1/4 tsp mixed spice for topping
Smash the bananas and squash.
Mix the flour, baking powder and spices including cocoa together, whisk to ensure thoroughly mixed
Mix in almonds
Add oil, eggs and sugar to banana and squash mixture, stir well
Add dry ingredients to the banana mixture and stir thoroughly
Spoon into muffin cases
Sprinkle top with spiced sugar crystals if using. Do this just before putting in the oven so that they don't dissolve before being cooked.
Bake for approximately 25 minutes if large, 17 for cupcake size
Cool on a wire rack. If you leave them in the tin you will get soggy bottoms.
These freeze very well. Slip one in your bag in the morning, wrapped in plastic, and it will be defrosted for your mid-morning break. They will keep for a few days in an airtight container.
If you can't eat nuts swap the ground almonds for more flour or just leave out for a lighter muffin.