I can’t say I’m quite at this level of baking yet, but I have started experimenting more with my own recipes – so am definitely making some progress!
Being the start of the Easter long weekend, I wanted something sweet to start my day. I briefly considered walking to the supermarket and buying some hot cross buns, but decided instead to bake something myself. I had some over-ripe bananas just calling out to be used anyway.
This morning’s effort morphed quickly from what was originally going to be a loaf of banana bread, into banana muffins, then into fruit muffins as I had some dried fruit in the pantry to throw in for good measure.
These muffins make a delicious (and much more nutritious) alternative to store-bought hot cross buns.
The resulting recipe looked like this – Enjoy!
Banana Bread Fruit Muffins (makes 6 supersized, or 12 standard sized muffins – I opted for supersized on this gluttonous, treat-filled holiday weekend)
- 2 ripe bananas, mashed
- 3 free-range eggs
- 60g butter, melted
- 2 tbsp raw honey (you may need to warm this – I dropped it into the melted butter to liquefy a little more before combining with the other ingredients)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup buttermilk (or natural yoghurt)
- 1 tsp vanilla bean paste / extract / powder
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 2 cups wholemeal spelt flour
- approx 10 dates, pitted and chopped
- 1/4 cup sultanas
- Seeds or shaved nuts, to top the muffins (optional – I used a combo I found in the pantry)
- Pre-heat oven to 175°C
- Line a muffin tin with baking paper, muffin cases or grease with butter
- In one bowl (or food processor), beat the eggs, butter, honey, baking powder, baking soda, buttermilk, vanilla, cinnamon and salt until well combined.
- Add banana and mix through
- Add the flour to the wet mix and fold through until it has just come together – try not to over mix
- Fold through the dates and sultanas
- Spoon the mix into the muffin cases evenly
- Sprinkle each muffin with a few seeds or nuts if desired
- Bake for 25 mins (large muffin tin) or until a skewer tested in the centre of a muffin comes out clean. If you are using a standard sized muffin tin, I would check after about 18-20 minutes.
- Let the muffins cool slightly on a wire rack and serve with a smear of butter