Oat bran, raspberry, banana and chocolate chip muffins

Interesting combination of flavours, sweet and sour with dark chocolate bits. Additionally packed with bran. Delicious, prefect for breakfast...

The idea comes from this website.

Ingredients for 12 muffins:

• 285g flour
• 25g oat bran
• 1 tsp soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 60 ml honey
• 65g brown sugar
• 260g mashed bananas
• 65g natural yogurts
• 1 egg
• 175 ml milk
• 90g chocolate chip
• 230g frozen raspberries

Preheat the oven to 190C. Line muffin tin with paper cases.

In a big bowl mix the flour, bran, soda, salt, cinnamon and set aside.

In a separate bowl stir sugar and honey together until most of lumps are gone. Add mashed bananas, yogurt and egg. Sir them well. 

Pour wet ingredients into w bowl with dry ingredients add the milk and mix them until just combined. At last, but not at least, gently fold in the chocolate chips and raspberries. 

Spoon the batter into paper cases filling them up to top. Bake the muffins for 20 minutes.

Enjoy !

Recipe in Polish

Banana coconut muffins

Banana coconut muffins :)

Ingredients for 20 small muffins:

• 185 ml mashed bananas
• 125 ml light brown sugar
• 1 egg
• 1 tsp lime zest (swap with lemon extract)
• 1/2 tsp vanilla extract
• 125 ml melted butter
• 310 ml flour
• 1 tsp baking powder
• 1/4 tsp salt
• 125 ml dessicated coconut

Preheat the oven to 190C. Line muffin tin with paper cases.

Mix the mashed bananas, sugar, egg, lime zest, vanilla. Then stir in the melted butter. In separate bowl mix the flour, salt and coconut. Add the wet mixture and mix until just combined.

Spoon the batter into paper cases. Bake for 20 - 25 minutes.

 Enjoy !

Recipe in Polish

Banana muffins with banana liqueur

Recently I have found a full bottle of banana liqueur in my cupboard. I have decided to try to add this liqueur into  muffin's batter. I was quite happy with the result. Muffins were spongy, fluffy and chewy at the same time, with a hint of banana. I also added some liqueur into frosting and was delicious too. Rich, sweet actually could be eaten without the muffins. 

Ingredients for  7 muffins:

• 1 banana
• 60 ml banana liqueur
• 1 egg
• 50 ml natural yogurt
• pinch of salt
• 80 ml sugar
• 250g self - rising flour

 Preheat the oven to 200C. Line muffin tin with paper cases.

Mash the banana with fork. Add the liqueur, egg and yogurt and stir well. Then add the flour, sugar and salt mix again until all ingredients are just combined.

Spoon the batter into paper cases, 3/4 full. bake in preheated oven for 20 -25 minutes until skewer inserted in the centre of the cake comes out clean.

Transfer baked muffins into a wire rack to cool them down. 

Ingredients for frosting:

• 65 ml double cream
• 100 g Mascarpone cheese
• 50g icing sugar
• 2 tbsp banana liqueur
• 1 banana
• lemon juice

 The cream, Mascarpone, and sugar place in an electric mixer bowl and whisk until creamy. Then add banana liqueur and whisk again. Put into a fridge for an half an hour to chill before decorating the muffins. 

If you wish to put slice of banana on top of each muffin, slice the banana and cover the slices in lemon juice this will prevent the banana from turning brown.

Put the chilled frosting into icing bag with nozzle and decorate the muffins. On top of each place a slice of banana. 

 Enjoy !

Recipe in Polish

Black bean muffins

These muffins are great if you need to trick children to eat something healthy. They taste like regular dark chocolate muffins while they made entirely of beans. They don't only taste but look like chocolate muffins. This is important too as children won't put into their mouths a suspiciously looking think. They were really nice and it's hard to believe that beans may taste so good :). Next time when I will be making them I will skip the chili, they were a bit too spicy for little ones.  Anyway  you have to try them. The original recipe comes form this website.

Ingredients for 24 mini muffins:

• 190g cooked or tinned beans (1 cup)
• 120g almond butter (1/2 cup)
• 1 banana
• 50g cocoa powder (1/2 cup)
• 1/2 tsp chili powder 
• 1 tsp gluten - free baking powder
• 2 tsp vanilla extract
• 60 ml honey (1/4cup)
• pinch of salt
• 1 egg
• chili flakes optional

If you use dry beans soaked them in cold water overnight. Pour the water over the beans covering them completely.  Then cook them in the water they were soaked in until soft. Drain and set aside to cool down. While using tinned just drain them.

Preheat the oven  to 200C. Slightly grease the muffin tin. Even if yours is covered with non - stick layer it's highly recommended to grease as this type of butter sticks a lot while being baked.

Put the beans in blender, add the almond butter and banana. Blend the until smooth. The mixture is very thick so it takes time to blend all ingredients. Then add to the mixture in the blender the cocoa powder, chili, baking powder, vanilla, honey, salt and egg. Blend them until smooth.  

Spoon the batter into muffin tin. Filling each cup 3/4 full. Sprinkle with chili flakes if you wish. Bake in preheated oven for 20 minutes until risen. Then remove form the tin, place on a wire rack to cool down. 

  Enjoy !

Recipe in Polish.

Gluten free, peanut butter & banana muffins with nutella filling

Today's recipe is especially for peanut butter lovers. This peanut butter muffins do not contain any flour and still taste like regular muffins with hint of nuts and banana. They were soft, spongy, moist but neither wet nor dense. The nutella filling was perfect. The recipe comes form this website.  

Ingredients for 12 muffins:

• 270g peanut butter
• 2 small bananas
• 2 eggs
• 1/2 tsp baking soda
• 1 tsp vinegar
• nuttella
• chopped peanuts

Preheat the oven to 200C. Line muffin tin with paper cases. 

Blend peanut butter and bananas until smooth. Then add the eggs one at the time and blend after each addition. At last add the soda and vinegar and blend again. The batter is quite thick.

Fill muffin tin cups with few teaspoons of batter. Then drop a heaping teaspoon of nutella and top with more batter. Sprinkle with chopped nuts.

Bake in preheated oven for 10 - 15 minutes until well risen. To check if baked insert skewer into a cake if comes out clean  then muffins are ready. 

Enjoy !

For recipe in Polish have a look here. 
 

Oatmeal muffins with apple, banana, cranberries, cashews and pinch of cinnamon

This is perfect meal to go. If you like a warm, dense, rich in goodness porridge for a breakfast and you don't have a time to prepare one for yourself this is perfect solution. Those muffins are dense, chewy, moist .... just delicious. Oatmeal muffins are made with wholegrain flour and porridge oats packed with fruits, nuts .. everything your body need in the morning The recipe comes from Eat Good 4 Life.  

Ingredients for 12 - 14 muffins:

• 2 ripe bananas
• 1 egg
• 60 ml canola oil
• 75 ml milk
• 165g sugar
• 2 apples
• 130g wholegrain flour
• 170g oats
• 3 tsp baking powder
• 45g cashews (used those one instead of walnuts)
• 45g dried cranberries
• pinch of cinnamon

Preheat the oven to 200C. Line muffin tin with paper cases.

Peel  the apples remove cores. Cut the apples into a small chunks and set aside. Chop the nuts into smaller chunks and set aside.

Place peeled  bananas in a bowl and mash them. Add the egg, canola oil, milk and mix them together.

In separate bowl put sugar, flour, oats, baking powder, cinnamon and mix them. Pour in the mixture of wet ingredients and stir until just combined. Then fold in the apples, nuts and cranberries. 

Spoon the batter into prepared earlier muffin tin paper cups about 3/4 full. Bake them in preheated oven 25 - 30 minutes until skewer inserted in the middle comes out clean.   

For recipe in Polish please have a look here.

Enjoy !

Gingerbread and banana muffins

Today I would like to present gingerbread and banana muffins. They were really good, moist, dense, spicy .... in my opinion they were just perfect. I have decorated them with white frosting, the same which is used to decorate gingerbread cookies. For additional spice I have sprinkled them with chopped crystallized ginger. What is worth to mention those muffins are egg free and they contain some wholewheat flour. The recipe comes form this website. 

Ingredients for 12 - 16 muffins *:

• 130g wholewheat flour
• 175g flour
• 1/2 tsp baking powder
• 1/2 tsp soda
• 1/2 tsp salt
• 1 and 1/2 tsp ground ginger
• 1 and 1/2 tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp ground cloves
• pinch of nutmeg
• 90g Dark Muscovado sugar
• 3 bananas (about 275g mashed bananas)
• 145g black treacle
• 112g buttermilk
• 4 tbsp canola oil

* I have baked mine in muffin cases and cardboard molds.

Preheat the oven to 180C. Line muffin tin with paper cases.

In a big bowl mix together the flours, baking powder, soda, salt, ginger, cinnamon, allspice, cloves and nutmeg. Set aside.

With a fork mash the bananas. Add the sugar, black treacle, buttermilk, canola oil and mix until smooth. 

Pour the wet ingredients into a bowl with dry ones. Mix until all ingredients just combined. Spoon the batter into paper cases, about 3/4 full. Bake in preheated oven for 20 - 30 minutes. Check with skewer. If skewer inserted in the middle of cake comes out clean the cake is ready. 

Transfer to the wire rack to cool down.

In a meantime prepare the frosting. 

Frosting:

• 1 egg white
• 1/2 cup icing sugar
• chopped crystallized ginger

Place the egg white and icing sugar in a bowl and stir with spoon until smooth and white. Drizzle over each cooled down muffin. Then sprinkle with chopped crystallized ginger. 

Banana and lemon muffins

This is 12th banana muffins recipe. This time with lemon. My children like them a lot. The cake was soft, spongy sweet thanks to bananas with lovely lemon fragrance. The recipe comes from 'Let's cook. 52 cakes, bakes and chocolate.'

Ingredients for 7-11 muffins:

• 70g banana chips + 11 whole ones for decoration
• 140g flour
• 2 tsp baking powder
• 1 lemon
• 4 tbsp sugar
• 5 tbsp milk
• 1 egg
• 50 ml oil
• 3 ripe bananas

Chop the banana chips and place them in a bowl. Add the flour, baking powder, sugar and freshly grated lemon zest. Combine them together and set aside. 

Preheat the oven to 200C. Line muffin tin with paper cases. 

In separate jug whisk the egg. Add the oil and milk and combine them together. Set aside.

With a for or potato masher mash the bananas. Stir in one tablespoon of lemon juice. 

Pour the wet ingredients and the bananas into a bowl with dry ingredients. Mix until just combined.

Spoon the batter into paper cases, 3/4 full. Bake for 20 minutes until well risen and gold. Keep them in muffin for a few minutes then transfer to the wire rack. While they cooling down prepare the icing.

Ingredients for icing:

• 4 tbsp icing sugar
• 1-2 tbsp lemon juice

Place the icing sugar in a bowl add one tablespoon of lemon juice and stir well. If the mixture is too thick add additional tablespoon of lemon juice and stir again.

When the muffins are cooled down spoon the icing over each muffin top and decorate them with hole banana chips.

 

 Enjoy !

Banana and strawberry muffins

Today another tasty banana muffin recipe on my blog. I made them with fresh strawberries but they can be baked with frozen ones too (just thaw them before adding). Those muffins are very moist, sweet perfect for lazy tea time or breakfast.

The recipe comes form this blog.

Ingredients for 12-15 muffins:

• 90g melted butter
• 175g brown sugar
• 2 eggs
• 1 tsp vanilla bean paste
• 2 big mashed bananas
• 165g diced strawberries
• 345g flour
• 1 and 1/2 tsp baking powder
• 1/4 tsp soda
• 1 tsp cinnamon
• 1/2 tsp salt

Melt the butter and set aside to cool down.

With a fork mash the bananas, set aside. Dice the strawberries and set aside.

Preheat the oven to 180C. Line muffin tin with paper cases.

Into a big bowl sift the flour, baking powder, soda, cinnamon and salt. Whisk all ingredients together and set aside.

Add the sugar into melted butter and whisk. Then add the vanilla and eggs and whisk for a while. When all ingredients are well incorporated add mashed bananas. Pour the wet ingredients mixture into bowl with dry ingredients mixture and stir until all ingredients are just combined. At last gently fold in the strawberries.

Spoon the batter into paper cases, 3/4 full. Bake for 20 - 25 minutes until golden and well risen.

Banana muffins with chocolate and walnuts

This is another recipe for banana muffins which appears on my blog. This time the muffins are filled with chocolate and nuts. They are very tasty, soft and moisture. The recipe comes form 'New Italian Cuisine. Muffins.'

Ingredients for 12 muffins:

• 150g wholegrain flour
• 150g plain flour
• 2 tsp baking powder
• 1/2 tsp soda
• pinch of slat
• 125g butter
• 200g sugar
• 3 eggs
• 2 big ripe bananas
• 60 ml milk
• 180g dark chocolate
• 100g walnuts (I used 50g walnuts and 50 g pecans)

Chop the nuts into smaller chunks and set aside.

Grate the chocolate into fine shavings. Set aside.

Mash the bananas with fork and set aside.

Preheat the oven to 180C. Line muffin tin with paper cases.

Sift the flours, baking powder, salt, soda into a big bowl, whisk them together and set aside.

In a separate bowl put soft butter and sugar. With an electric mixer beat them together until smooth. Add one egg at the time, wait until each egg is well incorporated. Reduce mixer speed, add bananas, milk and flour mixture. When all ingredients are well combined gently fold in the chocolate and nuts. 

Spoon the batter into paper cases, 2/3 full. Bake for 20 minutes until well risen and spongy in touch. 

Cool them down on the wire rack and enjoy :)

Bran muffins with bananas, raisins, walnuts and black treacle

This is another recipe for banana and bran muffins on my blog. I wanted to try this one as well because those muffins are packed with goodies and sound very healthy at the same time. The recipe comes from Ina Garten colection. 

Ingredients for 12 -18 muffins:

• 40g wheat bran
• 225ml buttermilk
• 55g soft butter
• 60g light brown sugar
• 2 eggs
• 6 tbsp black treacle
• 1 tsp grated orange zest
• 1/2 tsp vanilla extract
• 210g flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 120g raisins
• 2 bananas
• 50g walnuts

Combine buttermilk and wheat bran and set aside.

Dice the bananas, chop the walnuts and set aside.

Preheat the oven to 180C. line muffin tin with paper cases.

In an electric mixer bowl cream the butter and sugar until light and fluffy, for about 5 minutes. Reduce the mixer speed and add one egg at the time. After the eggs add the black treacle, orange zest, vanilla and bran/buttermilk mixture. Combine all ingredients.

In separate bowl sift together the flour, baking powder, soda and salt. Gently fold in the flour mixture into wet ingredients mixture. Do not over mix it. Fold in the bananas, walnuts and raisins with rubber spatula.

Spoon the batter into paper cases, fill them to the top and bake for 25 minutes.

Enjoy !

Banoffee cupcakes

Banoffee pie is extremely popular and delicious dessert. In my opinion those cupcakes taste exactly like one. They weren't difficult to make although it took a while to put all parts together. The recipe comes form Carol Pastor '75 best ever muffins' cook book.

Ingredients for 8 cupcakes:

• 75g butter
• 115g soft light brown sugar
• 1 egg
• 225g flour
• 2 and 1/2 tsp baking powder
• 2 bananas
• 1 orange zest finely grated
• 30 ml buttermilk
• 8 tsp dulce de leche

Preheat the oven to 190C. Line muffin tin with paper cases.
Into electric mixer bowl put the butter and sugar and beat them until creamy. Gradually add the egg.
Sift the flour and baking powder into separate bowl and set aside.
Mash the bananas and fold half into butter-sugar mixture. Then add the orange zest and half of the flour.
When all ingredients combined fold in remaining flour and bananas with a buttermilk, until just combined.

Spoon the batter into muffin cases. Bake for 20 minutes until golden and springy to the touch. Transfer them to the wire rack and let them cool completely.

Make the cavity in the top of each muffin and fill with dulce the leche. I put 1 teaspoon into each muffin, but it is really up to you what amount of dulce the leche you put in.

For the frosting*:

• 1/2 tsp instant coffee granules dissolved in 1 tsp hot water
•  150ml double cream
• 1 1/2 tsp dulce the leche

*Those are original quantities while I doubled them as I think those cupcakes taste better with more cream

Pour the coffee, dulce the leche and double cream into electric mixer bowl and whisk the together until stiff. Spread over the cakes. You may put slice of banana on top.

For the coffee syrup:

• 2 tsp dark muscovado sugar
• 1 tsp boiling water
• 2 tbsp dulce the leche       

Dissolve the sugar into boiling water and add the dulce the leche. Drizzle over the cakes.

Spicy banana muffins with fudge and almonds

This is my last this season Christmas like theme muffins. Those muffins are very moisture, thick and extremely sweet. Not everybody will like them but I think they are quite tasty.

Ingredients for 6-8 muffins:

• 2 ripe bananas
• 220g flour
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 30g vanilla sugar
• 1 tsp cinnamon
• 1 tsp powdered cloves
• 1/2 tsp ginger
• 80g dark muscovado sugar
• 150 ml buttermilk
• 1 egg
• 6 fudge candies
• almonds to sprinkle

Preheat the oven to 180C. Line muffin tin with paper cases.

Cut the fudge candies into smaller pieces.

In a big bowl mash the bananas, add the buttermilk and egg and stir well. In a separate bowl whisk together the flour, baking powder, soda, sugar, spices. Pour the wet ingredients mixture into a bawl with dry ingredients. Mix them until all ingredients are combined. Do not over stir the mixture. Spoon the batter into paper cases, sprinkle top of each muffin with the fudge and almonds. Bake for 20-25 minutes or until wooden stick picked in the middle of muffin comes out dry. Enjoy !