It’s been a while since I posted a recipe. And if I’m not mistaken my last two, three, maybe even four blog posts have been banana muffins or bread. Before you jump to conclusions about my lack of creativity, I’d like to just say that every time I open my freezer door and see the dozens of frozen bananas I feel…what’s the word…inspired…?...no that’s not the word…I feel the need to get rid of the damn things- with all due respect bananas (see image below). You know I love you. And c’mon, you can’t really go wrong with bananas. They’re sweet, creamy and delicious. They have this magical ability to give us energy and fuel our muscles.
Yes, I’m starting a second paragraph for my banana muffin recipe intro. This is interesting stuff. Few things I wanna mention about this recipe.
Firstly, the muffins are gluten-free, not because I promote gluten-free eating (bread is my all time favourite food on this planet so definitely not promoting such diet), but because I had a GF pancake & waffle mix I bought a few weeks back to try something different for breakfast. I made pancakes once, they flopped, and never made them again. A slice of bread is so much easier. So I used it to make muffins. Don’t go out of your way to get a pancake mix for your muffins. Use your favourite flours. But pancake mix works too.
Second, I used peanut butter because I friggin love it but you can use almond butter, organic pumpkin seed butter, non-GMO whatever you want butter. I won’t judge. I used Kraft all natural pb (with sea salt!). The walnuts take away a little from the peanut butter flavour so skip them if you want. I’m modifying my recipe already. They do add crunchiness though.
Third, the honey. I used 2 heaping tablespoons. I picked the honey up at the supermarket right before making the muffins and debated getting a squeezy bottle. I didn’t! Because the environmentalist voice in my head told me to get a glass jar instead of plastic and I regretted it when I had to stand over the blender for 10 minutes waiting for the honey to come off the spoon. I actually just left the spoon and honey to do their thing in the blender and continued on with my recipe (I didn’t actually wait 10 minutes and the blender was off…just in case).
Lastly, I used unsweetened soy milk since that's what I had. But if you're anti-soy definitely don't use soy. And if you use almond milk instead, did you know that a sh** load of water is used to produce almonds? Not the friendliest from an environmental stand point. Same goes for avocados. And if you're anti-dairy milk then please don't use that either. I love dairy milk but my small intestine not so much. Not that I always care what my small intestine has to say.
Third paragraph. I honestly wing most of my recipes. I know *they* say that baking should be precise, but oh well. I’m still not good at following recipes. But I hope you are and try my muffins! Though I encourage you to add or omit ingredients to your liking. I strongly encourage the addition of chocolate chips.
INGREDIENTS
Wet:
4 ripe bananas, frozen and thawed
¼ cup avocado oil
2 eggs
½ cup soy milk + squeeze lemon juice
4 heaping tbsp peanut butter
2 heaping tbsp honey
Dry:
1 ¾ cups gluten-free pancake mix (Annie’s)
Sprinkle cinnamon
Walnuts
DIRECTIONS
Preheat oven to 375 degrees Fahrenheit.
Place wet ingredients in blender. Blend for 10 seconds or so.
Place flour and walnuts in a bowl. Add batter. Mix well.
Bake for 20-25 minutes.