Banana and Cinnamon Spelt Muffins

August 9, 2011

I always seem to have past their best bananas in the house, they seem to be green and crunchy for ages then suddenly as soon as your back is turned they go black! So I am always on the look out for banana recipes to use them up in. I am also getting a bit bored of our breakfast rut, Martha will only eat toast at the moment either with homemade strawberry jam (I made another batch a few weeks ago -see previous post) or peanut butter. Alice is still pretty much happy with anything as long as it happens quickly in the morning, so she usually gets what Martha wants.  I hoped that this reciepe would provide us with a quick breakfast alternative and help to reduce the pile of black bananas currently turning all the fruit in the fruit bowl (yes I know I shouldn’t keep my banana in there!)

The recipe is a tweaked hummingbird bakery one, I use 200g of plain flour and 150g of wholegrain spelt (this is to add some fibre to the breakfast procedings) 3/4 tsp salt, 1and 1/2 tsp baking powder, 1/2 tsp bicarb, 2 tsp ground cinnamon and 160g caster sugar. Pop all this into a bowl and apply the hand mixer until its all the same colour. Then in a seperate mixing jug measure out 375ml of whole milk and add an egg and 1/2 tsp of vanilla extract, whizz this up a bit too then add it to the dry mix. Melt 70g of butter in the microwave (I use the dirty measuring jug for this!) and add to the mixture and then add 400g (roughly 4 medium sizede bananas) mashed up with a fork. whiz it all up till its an even consistency and then fill your muffin cases 3/4 full with the mixture. I usually end up with 18 or 20 muffins but they are not monster huge ones, you could fill them higher and get starbucks sized ones if you like. Mix 2 tsps of sugar with a pinch on cinnamon and sprinke on the top before popping them into a pre-heated over at 170 degrees C. They should cook in 20-30 mins but my antique oven takes more like 45, they are cooked when they spring back when you press on the tops. If in doubt sacrifice one by opening it up and seeing if its still mush in the middle – this is usually my taster one anyway.

They are quite tasty, but unfortunatly have not been the breakfast changer I was hoping for as Martha decided that she didn’t like them on seeing them appear from the oven, so is still sticking with toast! Now if I could only remember to bake a loaf for the morning in the breadmaker…

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2 Responses to “Banana and Cinnamon Spelt Muffins”

  1. sahmjs Says:

    My bananas do the same thing! There’s nothing like a green banana in my opinion. Once they turn even darker yellow, they get the boot! lol. This recipe looks like it would be a good change up for our breakfasts – and something homemade. After reading this Mom’s Guide to Caring for Little Teeth (http://www.1dental.com/moms-guide/), I started taking better inventory of what I feed my son. Especially at breakfast he was eating all sugar (juice, poptarts, sugary cereal, etc). Time for us to make some changes!

  2. apluscom Says:

    Glad to hear my 4.5 year old isn’t the only fussy morning eater. Peanut butter on toast is her standard request for breakfast, though to give her credit, she does occasionally venture outside that. Great looking muffins, I’ll eat them!


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