Not been doing much baking these last few months as life has been stressful in the house due to circumstances beyond my control, but it has eased this week, so I went off to my kitchen to play earlier.
I had a few black bananas in the veg rack, nice and ripe ready for mashing into baking and some of the blueberries I bought on Wednesday are looking a bit sorry for themselves so decided to use them.
Banana and Blueberry muffins.
7oz light brown self raising flour
1 teaspoon baking powder
a pinch of salt
2 tablespoons of cocoa powder
2 mashed bananas
4 oz blueberries
2 oz flora cuisine
2 oz coconut sugar
7oz oat milk
handful of pumpkin seeds (for sprinkling on top)
1. Place all dry ingredients into a bowl and mix together well.
2. stir washed blueberries into flour mix, doing it at this stage will help to stop them sinking.
3. mix the flora with the milk and banana and add to dry mix.
4. combine together and place into 12 muffins cases and top each with a few pumpkin seeds.
5. cook at 180 oC for approx 12 mins.
The same recipe as above, but leaving out the banana and cocoa powder. Add an egg to replace the banana and a teaspoon of vanilla extract instead of the cocoa.
A great way of getting fruit into the family, the wheat germ is high in Protein, Iron, Magnesium, Manganese, Niacin, Phosphorus, Zinc and Vitamin B6.
Whilst the oat milk is free from dairy, soya, lactose and added sugar and helps to lower cholesterol levels. Your family will never notice the difference.
The coconut sugar is a low-GI alternative to normal table sugar. This means that it releases energy more slowly into the body, resulting in less of a "sugar rush" and helping to keep the appetite under control.
Ideal to throw into a pack lunch box, or breakfast on the go.
Alternatively - Both lots will also work just as well without the flora,which would make the banana ones fat free.
If you felt like it you could add some carob drops to the banana ones instead of the blueberries.