The following is a guest post from Poppy of Bunny Kitchen. Check out her site for delish cruelty-free recipes (warning: you will drool). Enjoy!
I always have leftover bananas, browning on the kitchen side, beyond optimum freezing freshness for smoothies or instant ice cream.
I’m not a natural straight up fruit eater. I like to make things with my fruit over just biting into an apple. Give me a punnet of peaches or apricots on the other hand and I’ll dig right in but for the standard fruit bowl classics, they are used as an ingredient in some delicious smoothie or blended into a frozen sorbet or simply frozen and added to baked goods like these muffins.
I just can’t get bored of muffins. They are a doddle to whip together, minimal dishes and equipment and are a delicious yet wholesome on the go snack or breakfast. I freeze muffins whilst still fresh and take one out as I wake up, by the time I’m running out the door, it’s about ready for me to eat in the car on the way to college or when I get there. This way, I have a different muffin breakfast to look forward to each day too!
These muffins are one of those that I look forward to the most. Every now and then, I gather random ingredients from the store cupboard that I feel I need to use. Bags of various flours that I got excited by in the whole foods shop but never used, syrups and sugars, and a range of add ins like dried fruit and raw chocolate bars. It’s not always that it needs to be used for freshness, but so that I can justify buying it!
These muffins were recently the result of one of those cupboard gatherings and they were one of the best yet. I adore the flavour of malt and these muffins have both the richness of malt syrup and the subtle sweetness of malt powder which pairs so well with banana to give an almost caramel like muffin that feels like such a treat.
Ingredients: Makes 12 muffins
- 300g/2 cups whole wheat pastry flour
- 50g/1/2 cup malt powder (not malted milk powder)
- 2 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 500 ml/2 cups non dairy milk
- 2 tbsp hemp oil (or other vegetable oil)
- 2 tbsp apple cider vinegar
- 80g/1/4 cup barley malt syrup
- 2 tsp pure vanilla extract
- 3 medium ripe bananas, mashed
- 150g/1 cup raisins
- Preheat the oven to 180’C/350’F. Place the bananas (in their skins) in the oven whilst it preheats and you make the batter, to intensify the flavour and sweetness.
- Whisk together the dry ingredients (flour – salt) together in a large bowl to combine.
- In a separate large bowl, whisk together the liquid ingredients (milk – vanilla). Add dry ingredients to wet and stir to moisten all the dry mix.
- Quickly remove the bananas from the oven, peel and mash. Fold through the batter with the raisins.
- Divide between 12 muffin holes and bake for 30 to 35 minutes, until risen, golden and a skewer inserted comes out clean.
Eat still warm for the ultimate banana malt muffin experience.