Sweets
Wholemeal Banana Muffins
Menakshi Laroiya
Makes 12
Ingredients
2 large bananas 1 cup wholemeal self-raising flour ½ cup oats ½ cups buttermilk 2 eggs, lightly beaten 1 tbsp. honey Olive oil cooking spray 1 tbsp. of ricotta per serving
Method
1 Place flour in a bowl and make a well. 2 Combine ½ mashed banana, the buttermilk, eggs and honey and whisk ingredients until smooth. 3 Let the mixture stand for a few minutes to allow the flour to rest and rise. 4 Spray a non-stick frying pan with oil. 5 Heat over medium heat. 6 Spoon ¼ cup batter into pan. Cook until bubbles appear on the surface. 7 Turn and cook for 1-2 minutes or until golden and cooked through. 8 Repeat with remaining batter to make 12 pancakes. 9 Thinly slice remaining banana. Place pancakes on plates. 10 Top with sliced banana and ricotta combined with honey.
Banana Date and Walnut Muffins
Robyn Elsden
Ingredients Method
Dry 2 cups almond meal ¾ cup roughly chopped almonds 2 tsp. baking powder 1 tsp. ground cinnamon A pinch of salt Wet
1 cup fresh dates, pitted and chopped
3 free range or organic eggs
2 large bananas and 1 extra, thinly sliced
¼ virgin organic coconut oil, melted
Additional 1 tsp. chia seeds
1 tsp. maple syrup( to drizzle, optional)
1 2
3 4
5 6
Preheat oven to 180 degrees fan forced. In a large bowl mix all the dry ingredients. In a food processor, combine wet ingredients( excluding the 1 extra thinly sliced banana). Add the wet ingredients to the dry, and combine well. Divide the mixture among 8 paper muffin tin holes( lined with baking paper) and top the mixture with a sprinkle of the chia seed and the thinly sliced banana. Bake for 35-40 minutes or until golden brown. If desired, drizzle with maple syrup to serve.
Tip:
Stores nicely in an airtight container for a few days. Will remain moist and delicious. A great healthy breakfast in the run.
139