I've been baking quite a bit these few days... well, it's the school holidays.... so time is definitely on my side. Besides, my boys are at home, so they're always looking for something to munch on. I've not been baking for some time, so it feels great to be able to do that... almost everyday!
I baked these banana muffins 2 days ago. What a delight.... I'm pleasantly surprised by the texture & flavour... I can't stop munching on them. This is my first time making muffins using wholemeal flour, so I expect them to be dense. But, surprise, surprise.... they are quite light! Given that it uses little butter & only 1 banana, they are quite moist. But what I can't get over with is the combined flavour of banana, orange & the spices... I love it! My daughter suggested that I should replicate the flavour on a cupcake... I'll definitely do that one day. To top these delightful & wholesome muffins are the nuts & oats that add texture & crunch as you bite them.
Notes & modifications:
- I mixed the batter like I do with any muffins. I combined the flours, baking powder & spices & set the mixture aside. Then I mixed all the liquid (melted butter, egg & milk as well as the sugar, orange rind & mashed banana) together. Then finally I combined both mixtures & mix until well blended (Like any muffins, don't over mix!).
- I used my mini muffin pans & this recipe makes 24 mini muffins. If you use the standard muffin pan, you'll get 12 muffins.
- On the first day, the muffins tend to stick to the paper liner but I didn't face that problem the next day. So I suppose, if I want to consume the muffins on the same day, I should do away with the paper liner & just pour the mixture into greased pans. Or, I would use the silicone-lined paper cups.
- I would advise you to sprinkle the oats & hazelnuts generously because the muffins rise quite a bit & the topping will spread out. So, you may be using more oats & hazelnuts than suggested in the recipe. Actually, I didn't measure mine.
- Since the banana that I have was not ripe enough, I baked the banana in the oven for about 10 minutes at 150 deg C to enhance the banana flavour. I read this tip on the net.
Wholesome Spiced Banana Muffins
Recipe by Carol Pastor from Muffins, Irresistible creations to share with family & friends.
75g (3/4 cup) wholemeal (whole-wheat) flour
50g (1/2 cup) plain flour
1/2 tsp baking powder - I used double-acting.
1 tsp mixed (apple pie) spice - I replaced this with 1/2 tsp of ground cinnamon & a pinch of nutmeg.
50g (1/4 cup) soft light brown sugar
50g (1/4 cup) butter, melted
1 egg, beaten
150ml (2/3 cup) milk
grated rind of 1 orange
1 ripe banana
20g (1/4 cup) rolled oats
20g (1/4 cup) chopped hazelnuts
- Preheat the oven to 200 deg C (400 deg F). Line the cups of a muffin tin with paper cases.
- Sift together both flours, the baking powder & mixed spice into a bowl, then add the bran remaining in the sieve (strainer) to the bowl. Stir in the sugar & set aside.
- Pour the melted butter into a mixing bowl. Allow to cool slightly, then beat in the egg, milk & grated orange rind.
- Gently fold in the dry ingredients. Mash the banana, then stir it into the batter. Do not over mix it.
- Spoon the batter into the prepared paper cases.
- Combine the oats & hazelnuts & sprinkle a little (I did it generously.) of the mixture over each muffin.
- Bake for 20 minutes until the muffins are well risen & golden. Leave to stand for a few minutes, then transfer to a wire rack & serve warm or cold. Store in an airtight container for up to 3 days.
I'm linking this entry to the event, Little Thumbs Up - Oats, organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY & hosted by Vivian of Vivian Pang’s Kitchen.
I'm also linking this post to the Cook-Your-Books No. 6 organised by Joyce of Kitchen Flavours.