My intention for this week ’s recipe was to make something for St. Patrick ’s Day , not a banana muffin formula .
Irish Soda Bread , Cabbage Rolls , Grasshopper smoothie , or even the traditional Corn Beef and cabbage main form . However , that all modify when ‘ life-time ’ happened .
We were extra busy this weekend with the hint of natural spring conditions that appeared .
We had to take reward of every hour of the temperature that reached near 70 degrees to get the farm ‘ catch up ’ in terms of springiness cleaning , jell up and preparation for the building of the Modern poulet coop .
Needless to say , that meant that we spend little time at home and our fresh fruit sit down on the buffet was quite neglected .
So as I arrange out this hebdomad to devise my Friday formula , all I could see was those over - ripen banana staring pathetically at me .
For those who have it away me , I have a difficult time throwing anything still of time value out . Just because those banana had some defect on the exterior ( do n’t we all ) , does n’t mean I could n’t find a good use for them .
I put away the idea of the St. Patrick ’s day dishes , and I began the baking process .
Of course , I had to pull off my traditional banana kale recipe to make it without white or dark-brown sugar and without bloodless flour .
Below is the recipe that I used to make banana muffins with more raw ingredients than those typical recipe that you find in most cookbook .
This combination of ingredients leave for substitution that produce a moist and delicious muffin that can be eaten as an ‘ on the go ’ breakfast , or as a respectable alternative to that late night dessert craving .
3 medium ripe bananas
2 eggs
1 cupful rolled oats
1 cup straw flour
1/2 cup love
1 teaspoonful Cinnamomum zeylanicum
1 teaspoon baking soda
1 teaspoonful kosher salt
1 teaspoon pure vanilla extract selection
INSTRUCTIONS :
Preheat oven to 325 degrees atomic number 9
1 . Mash bananas in a big mixing bowl until lumps disappear . Add eggs , one at a time . mix in well . tally honey and mix until compound .
2 . In a separate bowling ball , compound flour , oatmeal , saltiness , bake soda , and cinnamon .
- wind – I localize the oatmeal in my food for thought mainframe and pulse it to make it more like a powder consistency before I impart it to the admixture . This produces a muffin that is less like an oatmeal muffin , and more like a moist banana gem .
3 . On low speed , add together dry mixture a slight at a meter to the banana mixture . Once unified , add vanilla and mix just until combined .
- breath – When using wheat flour , it is important to not over - meld your batter . Over mixing resolution in impenetrable , thick dough .
4 . Place in a lined muffin can – fill each muffin cup 2/3rd ’s full .
5 . Bake at 325 degrees F for approximately 20 - 25 minutes .
6 . nerveless for a few minutes , then remove to end up cooling on a cooling / baker ’s rack .
Enjoy ! ! !
Mary and Jim
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