Fruit And Yogurt Cinnamon Spiked Muffins |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This recipe came out of an impulse buy of mine (surprise surprise) that turned into a bit of an oops ! I purchased a big bag of what appeared to be quickly blackening bananas for 75 cents at the local Asian grocery and in fact got well into the recipe before realizing that those bananas didn't smell like bananas! Read more ! I had bought a mix of plantains and bananas, but I threw caution to the wind and whipped up these winners anyway! Ingredients:
3 large, over-ripe bananas |
2 large, over-ripe plantains |
2 tbsp ground flaxseed |
1/4 cup hot water |
1 tsp vanilla |
1/2 cup (3.5 oz) soft palm sugar (or brown sugar) |
1/2 tbsp cinnamon |
3/4 cup all purpose flour |
1/2 cup oat flour |
1/2 cup whole wheat flour |
2 tsp baking powder |
1 tsp baking soda |
1/2 cup yogurt chips |
1/2 cup cinnamon chips |
Directions:
1. Preheat the oven to 400°F and arrange the bananas (whole, peels on) in a ceramic roasing dish.
2. Bake 25 minutes, then peel into a large mixing bowl and mash thoroughly. Reduce oven to 350°F and grease or line 8 jumbo muffin cups.
3. In a small dish whisk together flaxseed and hot water, let stand 10 minutes to thicken.
4. Add flax mixture, vanilla and sugar to the mashed bananas and beat in well.
5. Add cinnamon and blend in completely.
6. Add flours, baking powder and making soda, stirring just to combine, then fold in the yogurt and cinnamon chips. See Photo
7. Bake for 38 minutes. Cool in the tin for 10 minutes before unmoulding.
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