A memorable muffin.

There is a cafe in an area of Toronto called Kensington Market.  When I lived there I used to spend my Saturdays getting a deliciously hot and strong cappuccino and walking from stall to stall to see the various fruits and vegetables grocers had to offer.  My morning was finished with a snack or lunch at an amazing vegan food spot called Urban Herbivore.
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Now this is the type of cafe I would want to run -- if I wanted to run a cafe, that is.  The place works because it offers a simple and fresh menu, often using overlooked ingredients that add that perfect little touch.  They even make their own bread for sandwiches -- it's those little details that make a place like this so memorable.

One of my favourite items from this cafe is a sweet potato muffin.  This is a serious muffin -- not one of those cake-like, sweet and fatty offerings drummed up by many bakeries and cafes.  In addition to using sweet potatoes, these muffins have whole grains and just enough sweetness.

This is my version of their muffin -- sweet potatoes, ripe bananas, sweet crimson raisins, wholegrain spelt oats, wholemeal flour, olive oil and agave syrup.  Definitely try this recipe out and if you're ever in Toronto, definitely visit Urban Herbivore - you won't be disappointed!

*side note: this blog does not advertise -- I am not paid to write about or recommend any of the restaurants or food products mentioned here -- I simply provide my opinion or take on things.

sweet potato muffins**
makes 12 muffins

1 cup spelt oats

1/4 cup crimson raisins (or any other kind)

2 ripe bananas, mashed 1/3 cup olive oil
1 egg, lightly beaten 
1/4 cup dark agave syrup
1 and 1/2 cup wholemeal flour
1 and 1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground cardamon
1 and 1/4 cup sweet potato, cubed, cooked and cooled

Preheat oven to 175 degrees C.
Place oats and raisins in a medium bowl and add enough boiling water to cover. Let soak about 10-15 minutes.  For wet ingredients, mix mashed bananas, olive oil, egg and agave syrup in a large bowl.  For the dry ingredients, place flour, baking soda and spices in a bowl and mix.  Strain soaked oats and raisins (rinse with cold water until cooled) and add to wet ingredients. Add dry ingredients to wet and mix carefully - don't over-mix!, then add in cooked sweet potatoes.  At this point if mixture is too dry, add either 1/4 cup yoghurt or 1/4 applesauce.

Place batter into muffin tin and bake about 30 minutes or until knife inserted comes out relatively clean (because you're using bananas you want to keep some moisture) Take out and let cool - serve with cream cheese - enjoy!

*note this is not a vegan muffin but if you want to make it so, just remove egg and replace with apple sauce.

Back to bananas

It's amazing that just a few ingredients can create such a delicious treat.  Banana bread is one of those baking staples for when you are lacking time or patience. It's not just easy to put together but even when you mess up the recipe a little it often still turns out wonderful and moist!
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This recipe combines the sweet and creamy textures of overripe bananas (there are many in this recipe - I've used 4!), wholemeal and plain flour, olive oil (yes, I bake with this!) eggs and a touch of brown sugar. The perfect accompaniment to your morning or afternoon tea. Enjoy!

banana bread
makes 1 loaf

4 medium ripe bananas, mashed
1/4 cup olive oil 
1/4 brown sugar
2 whole eggs
1 cup wholemeal flour
1/2 cup plain flour
pinch sea salt
1 tsp baking soda


Preheat oven to 170 degrees C.
Grease a loaf tin.
In a large bowl mix together bananas, olive oil, sugar and eggs. In a separate bowl, mix together dry ingredients: wholemeal and plain flour, salt and baking soda. Add dry ingredients to wet ingredients and mix - don't overmix! Place batter in loaf tin and bake on middle rack for about 40-45 minutes or until a knife inserted comes out clean. Take out of oven and lest rest before slicing

Fruit & Nut...and a muffin.

Oh, and chocolate! You can't have fruits and nuts without a touch of chocolate.

This delicious combination of fruit, nut and chocolate came together to make these delicious banana and hazelnut muffins.  Perfect for the morning or any other time of the day, these muffins are exploding with banana flavour and a touch of spice.

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Sometimes muffins can be heavy and dense but using half flour/half hazelnut meal, ensured that these sweet little treats were kept light. In addition to the sweet ripe bananas, I added a touch of brown sugar, spices like mace and cinnamon and a necessary addition - chocolate! Not just any chocolate - these were pieces of dark hazelnut filled chocolate - the perfect pairing of fruit, nut - and chocolate. Try it out!

banana and hazelnut muffins
makes 12 muffins

1 cup all-purpose flour
1 cup hazelnut meal (if you can't find/make then use almond meal)
1 1/2 tsp baking powder
1/4 cup brown sugar
pinch sea salt
1/4 tsp ground mace
1/2 tsp ground cinnamon
2 whole eggs
1/4 cup non-fragrant oil
2 medium ripe bananas, mashed
50g dark hazelnut chocolate, cut into pieces

Preheat oven to 175 degrees C. Line a 12-hole muffin tin with paper cases.
In a medium bowl sift dry ingredients - flour, hazelnut meal, baking powder, sugar and salt. Keep aside.
In another bowl, beat eggs lightly and mix in oil and mashed bananas. Add wet ingredients to dry ingredients and mix just until incorporated - don't overmix! Then mix through pieces of hazelnut chocolate.
Spoon mix into cases and bake for about 20 minutes. Take out and let cool. Enjoy!