I opened the freezer to rock hard black bananas falling on my toes. I figured it was time to make something out of them or toss them. You know how it happens, the bananas get beyond ripe to the point that there is no way you are going to eat them. You really don't want to throw them out or bake at the moment so you toss them in the freezer. Those super ripe bananas are great for baking; they add a lot of moisture and natural sweetness to a tasty baked goody. It's just that once they go in the freezer they often don't leave.
I took 4 bananas out of the freezer in the morning to let them thaw. Then I mixed them up with some apple sauce that I needed to use and a bit of matcha tea along with the regular muffin ingredients. I added some cocoa powder, cinnamon for warmth and a bit of agave to sweeten the bitter cocoa.
They turned out to be dense, moist, rich and had just the right amount of sweetness. I thought they needed a little something on top, mostly to make a pretty picture. It also tastes good and indulgent with a bit of chocolate drizzle.
Banana Chocolate Super Muffins
makes 12 muffins
1 1/2 cups mashed bananas
1 cup apple sauce
1/2 cup melted extra virgin coconut oil
1/2 cup honey
3 eggs, beat
1 tsp vanilla
2 cups light (sifted) spelt flour
1 cup cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
2 tsp matcha tea powder (optional)
- Preheat oven to 350 degrees.
- In a medium bowl mix all wet ingredients.
- In a large mixing bowl mix all dry ingredients.
- Line 1 muffin tin with unbleached muffin cups.
- Mix wet ingredients into dry ingredients. Mix quickly and lightly until ingredients are incorporated. Do not over mix.
- Scoop batter into muffin cups. Use an ice cream scoop to make it easier.
- Bake for 20-25 minutes or until a toothpick comes out clean.
Chocolate Drizzle
2 tbsp extra virgin coconut oil
1 tbsp cocoa powder
1 tbsp agave or honey.
- Melt coconut oil by placing it in a small bowl and then placing that in a larger bowl of hot water.
- Mix remaining ingredients in.
- Add more agave or honey if desired.
- Drizzle on muffins.
Enjoy!
I opened the freezer to rock hard black bananas falling on my toes. I figured it was time to make something out of them or toss them. You know how it happens, the bananas get beyond ripe to the point that there is no way you are going to eat them. You really don't want to throw them out or bake at the moment so you toss them in the freezer. Those super ripe bananas are great for baking; they add a lot of moisture and natural sweetness to a tasty baked goody. It's just that once they go in the freezer they often don't leave.
I took 4 bananas out of the freezer in the morning to let them thaw. Then I mixed them up with some apple sauce that I needed to use and a bit of matcha tea along with the regular muffin ingredients. I added some cocoa powder, cinnamon for warmth and a bit of agave to sweeten the bitter cocoa.
They turned out to be dense, moist, rich and had just the right amount of sweetness. I thought they needed a little something on top, mostly to make a pretty picture. It also tastes good and indulgent with a bit of chocolate drizzle.
Banana Chocolate Super Muffins
makes 12 muffins
1 1/2 cups mashed bananas
1 cup apple sauce
1/2 cup melted extra virgin coconut oil
1/2 cup honey
3 eggs, beat
1 tsp vanilla
2 cups light (sifted) spelt flour
1 cup cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
2 tsp matcha tea powder (optional)
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1 comment:
First time here...you have some interesting collection of recipes, luv them. These muffins are inviting...see you around.
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