Fruit And Yogurt Cinnamon Spiked Muffins
From jo_jo_ba 13 years ago
- 2 hours to make
- Serves 8
This recipe came out of an impulse buy of mine (surprise surprise) that turned into a bit of an "oops"! I purchased a big bag of what appeared to be quickly blackening bananas for 75 cents at the local Asian grocery and in fact got well into the recipe before realizing that those bananas didn't smell like bananas! Read more I had bought a mix of plantains and bananas, but I threw caution to the wind and whipped up these winners anyway! See less
Ingredients
- 3 large, over-ripe bananas shopping list
- 2 large, over-ripe plantains shopping list
- 2 tbsp ground flaxseed shopping list
- 1/4 cup hot water shopping list
- 1 tsp vanilla shopping list
- ½ cup (3.5 oz) soft palm sugar (or brown sugar) shopping list
- 1/2 tbsp cinnamon shopping list
- 3/4 cup all purpose flour shopping list
- ½ cup oat flour shopping list
- ½ cup whole wheat flour shopping list
- 2 tsp baking powder shopping list
- 1 tsp baking soda shopping list
- ½ cup yogurt chips shopping list
- ½ cup cinnamon chips shopping list
How to make it
- Preheat the oven to 400°F and arrange the bananas (whole, peels on) in a ceramic roasing dish.
- Bake 25 minutes, then peel into a large mixing bowl and mash thoroughly. Reduce oven to 350°F and grease or line 8 jumbo muffin cups.
- In a small dish whisk together flaxseed and hot water, let stand 10 minutes to thicken.
- Add flax mixture, vanilla and sugar to the mashed bananas and beat in well.
- Add cinnamon and blend in completely.
- Add flours, baking powder and making soda, stirring just to combine, then fold in the yogurt and cinnamon chips. See Photo
- Bake for 38 minutes. Cool in the tin for 10 minutes before unmoulding.
People Who Like This Dish 1
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 2
-
All Comments
-
Your Comments