Super easy, fairly fast muffins for #SpoonieEats :
I use frozen bananas because my dad plants them, but I've also done carrot puree and pumpkin puree in the past.
Bananas not only freeze well, it's also not that hard to slice them while frozen, which makes them pretty perfect.
Recipe is aboutish:
Wet:
100 g bananas
2 eggs
20 g oil
2 splashes vanilla extract (about 1 tbsp but you can use less)
Cinnamon to taste
Dry:
70 g flour
1 tsp baking powder
Pinch of salt
Sidenote on #SpoonieEats and baking: I have started baking with weights and I will never go back.
No more washing of measuring cups or spoons. Less margin of error even factoring in humidity. Just less hassle generally, because most things only require a mixing bowl and spatula.
Banana muffins...
What makes this easy for me is I puree all the wet ingredients until smooth with a stick blender. If you don't have a stick blender, use a normal one.
Then gently fold in the dry ingredients.
If you like nuts, then you can put a couple on the top of the muffins after you've filled the muffin cups.
No need to pre-toast for better flavor: they'll toast while the muffins are cooking.
No need to chop, because who has spoons for that?
Plus I've tried surface nuts versus folded-in nuts and ...there's no competition.
Bake normally.
If you don't usually bake muffins, then it's about 25 min at 350F or 18 min at 375.
If you think the nuts might burn, tent the muffins with foil.
Pre-prep tips for either when you have spoons or if you have a helpful friend:
Make your own self-rising flour (For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.) and maybe use about 75 grams or 80 grams instead of 70.
Bananas can be frozen whole and then sliced up as needed. Or if you have help/the spoons, slice them into rounds, freeze on a tray until solid, then pop 100 grams into containers.
Can also use baby food or canned pumpkin.
You'll notice there is no sugar in this recipe. Feel free to add as much sugar as you like. I just don't because I don't like things that sweet, the bananas are plenty sweet, and it's one less thing to measure.
But this might be super bland to some of you, particularly if you use pumpkin or carrots!
If you use pumpkin/carrots, then add at least 20g of sugar. I find that slightly less than half the weight of the flour is a good place to start but some do a 1:1 ratio.
This makes about 6 muffins that are on the small side, so you can double the recipe for a standard 12 cup muffin tin if you like.
I usually stick mine in the fridge/freezer and then toss them in the oven or steamer for a quick revival when I want one.
Easy, fast, and not a whole lot of effort if you have things at hand.
Katja