Today I show you the healthy version of muffins that it is prepared with over ripe bananas and wholegrain flour. I avoid the use of butter, the white flour and the white sugar to make them suitable for every day’s breakfast.
I give them extra taste by adding walnuts and dried blueberries, though you can add any kind of dried nuts you want, e.g. almonds or hazelnuts. Instead of blueberries, you may add thinly chopped dried apricots, cranberries or raisins.
- 3 large over ripe bananas
- 75 ml sunflower oil, plus a bit more for the muffins mould
- 100 g brown sugar
- 110 g all-purpose flour
- 110 g wholegrain flour
- 3 full teaspoons of baking powder
- 3 teaspoons of cinnamon (optional)
- 100 g coarsely smashed walnuts
- 50 g dried blueberries
- Preheat the oven to 160°C.
- Peel the bananas and smash them to purée.
- Add the sunflower oil and the sugar and mix properly.
- Add the two kinds of flour, the baking powder and the cinnamon and mix properly.
- Add the walnuts and the blueberries and mix again.
- Transfer to a muffins mould that you would already have floured and greased with sunflower oil.
- Bake for 20 minutes.
- After 10 minutes of baking, check if the muffins have started to get golden brown and cover them with aluminium foil to prevent them from “burning”.
- Bake for 5-10 minutes or check them with a toothpick – if it comes out clean after inserting it to the muffins, then they are ready.
- Allow them to cool down completely before you unmold them.
- Optionally, garnish them with melted couverture chocolate – or white chocolate if they are not to be eaten by vegans.