There was a time when i used to bake practically every week. That was a year back. And i totally regret how i failed to capture all the yumminess in pictures. From brownies to banana walnut bread, chocolate cakes to biscotti’s, i had tried them all and i am happy to say i was successful too. Me and hubby were hence high on sugar for almost half of the year :P. And i need not mention what happens with excess intake of sugar. No you don’t turn out to be a sweeter person (like some studies claim….yup there are) but FAT (duh!!!)……..
So did i stop baking? Absolutely not……. that did not and will not stop me from baking. So instead of every week, now i have decided to bake maybe once a month or once in every 2 months and on special occasions.
Anyway……..i am always on the lookout for new cooking and baking recipes every now and then. The last awesome recipe that i stumbled upon was flour less chocolate cake (to which i put my own spin and made cup cakes). This time around i was looking to bake something with banana.
Why banana? Well i had this very ripe banana sitting on my fruit basket for a couple of days now. With all the reading and eating, by now i was familiar that banana and peanut butter complimented very well with each other. So thats that…. i had a very ripe banana and crunchy peanut butter.
I started searching for recipes and found many but there was this one recipe that i just couldn’t resist trying out, Flourless banana and peanut butter muffin. Soft, fluffy, airy, yummy and i can safely say it is healthy. These muffins would be perfect for breakfast or evening snack with tea/coffee.
This recipe is adapted and inspired from detoxinista. com.
Prep Time: 10 – 15 mins
Bake time – 15 mins
Total time: 25 – 30 mins
(Makes around 18 mini muffins)
1 very ripe banana (mashed)
1/2 cup of organic unsalted crunchy peanut butter
1/8 cup pf honey (you can add more if you want your muffins to be very sweet)
1 large egg
1/2 tsp of baking soda
1/2 tsp of cinnamon powder
1/2 tsp of vanilla extract
1/2 tsp of salt
Preheat the oven to 350F (approx. 180 degree celsius).
This a super easy one pot recipe. Just add all of the above ingredients in a bowl and mix mix mix until the batter looks smooth.
Next up, line a mini muffin tray with paper liners. If you don’t have paper liners i am sure you can just coat the tray with vegetable oil or butter.
Scoop about a tablespoon of the batter into the paper liners. Bake for 15 mins at 350F (approx. 180 degree celsius) until the muffins are golden brown in color.
Serve warm with tea or coffee.
|Hubby happily obliged to pose with the muffin 😀
So until next time, happy healthy baking 🙂