It’s been a little while since I’ve baked muffins. It must be the heat but also that I simply forgot how easy it is to throw a few things together and, voila, you have muffins!
After a few requests from friends looking for something healthy (not too sweet) and quick to make and take to work, I decided to try a new recipe, using some very ripe bananas in my kitchen.
I added freshly grated ginger (and ground ginger) for spiced heat and blackstrap molasses – an often overlooked and/or ignored ingredient that’s also a surprisingly good source of iron (and is a healthy way of sweetening foods). The molasses also lends a distinct flavour – somewhat salty and rich with a touch of sweetness. For a final touch, I added nuts -- walnuts seemed to fit with the other flavours well.
I think these muffins are a healthy snack for any time of day; perfect to pick up and go in the morning or to pack with your lunch. If you want to add protein simply spread them with peanut butter – using natural peanut butter (or almond butter for those averse to peanuts) is best. Enjoy.
banana ginger and molasses muffins
makes a dozen muffins
2 organic eggs
¼ cup molasses
¼ cup oil – any non-fragrant oil is fine
2 ripe bananas
1 tbsp grated fresh ginger
1 tsp each ground ginger and cinnamon
¼ tsp ground clove
1 cup wholemeal flour (you could also use gluten free flour or spelt)
1 tbsp cocoa powder
1 tsp baking powder
¼ cup walnuts (break up into small pieces)
Preheat oven to 180 degrees C/350 fahrenheit
First, in a medium sized bowl combine wet ingredients – beat eggs, add in molasses and oil and mix well. Using a fork, mash bananas on a plate and then add in to wet mix. Add in spices. In a separate bowl add dry ingredients and mix flour with cocoa and baking powders. Add in dry ingredients to wet mix, a little at a time ensuring to incorporate everything well. Lastly, fold in walnut pieces.
Spoon in a muffin tray and bake 15-20 minutes. Remove and let cool - the muffins should remain moist in the middle.