I eat a lot of fruit, but still it often happens that there are overripe fruit in our kitchen. I don’t want to throw them away so I try to use them when I cook. Slightly too ripe or battered fruit often work in smoothies, but if they are much more overripe they can often still be used in baking or other warm dishes that require fruit, for example mango-curry.
I try to minimize the house hold waste and if I see a product that has its “best before” –date coming to close, I try to use it immediately. Yesterday I realized we had some milk that was going old and two almost brown bananas: what else is there to do than use them as an excuse to make banana muffins? We had all the other ingredients already at home, but I had to do a quick run to the little grocery store downstairs to get some chocolate. For some reason there is never a surplus of chocolate reaching the end of its self-life at our home, I wonder why…
Banana muffins are really easy and quick to make: you just mix all the ingredients together and spoon the batter to muffin forms. There is really nothing complicated or anything else that can go wrong. Most of the ingredients are normal household items and if you don’t have chocolate or nuts, the recipe still works fine.
CHUNKY MONKEY MUFFINS (Gluten free)
Makes 12
Dry ingredients
4.5 dl flour (I used 3 dl corn meal and 1.5 dl coconut flour)
1 tsp baking powder
1 tsp salt
1.5 dl sugar
Wet ingredients
80 g melted butter (let it cool for a while)
1 egg
2 dl milk
Also
2 ripe bananas
150 g chocolate chips or chunks
75 g nuts, roughly chopped (I used cashew nuts)
12 muffin forms
Preheat the oven to 180 °C.
Mix the dry ingredients together with the chocolate chips and the nuts. In a separate bowl, mash the bananas with a fork. It doesn’t matter if you are left with some chunks. Add the wet ingredients and mix them together with the bananas.
Gradually pour the dry ingredients over the wet ones while mixing until well combined. Spoon the batter into the muffin forms; fill about 2/3 of the form. I used a Teflon muffin form and lined it with paper forms because I’m lazy and didn’t want to grease and dust the Teflon form. Also I find the muffins easier to remove and handle when they are in the paper cups. Then again, the paper forms are often so thin and loose that they don’t keep the form very well, so I think this is the perfect solution.
Bake the muffins in the oven for 25-30 minutes; or until the muffins are well done and have a nice golden brown coloring. Enjoy!
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