Ingredients with Measurements:
- 2 cups of banana flour
- 1/2 cup of coconut sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 cup of unsweetened almond milk
- 2 ripe bananas, mashed
- 2 eggs
- 1/4 cup of coconut oil, melted
- 1 teaspoon of vanilla extract
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a muffin tin with muffin liners.
2. In a mixing bowl, whisk together the banana flour, coconut sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, whisk together the almond milk, mashed bananas, eggs, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Scoop the batter into the muffin liners, filling each about 3/4 full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
350°F (180°C)
Serving size:
12 muffins
Nutritional information:
Per serving:
Calories: 146
Fat: 6g
Carbohydrates: 22g
Fiber: 4g
Protein: 3g
Substitutions for ingredients:
- Coconut sugar can be substituted with brown sugar or granulated sugar.
- Almond milk can be substituted with any other non-dairy milk or regular milk.
- Coconut oil can be substituted with any other neutral-flavored oil.
Variations:
- Add 1/2 cup of chopped nuts or chocolate chips to the batter.
- Add 1 teaspoon of cinnamon or pumpkin spice to the batter.
- Use different types of flour, such as all-purpose flour or gluten-free flour.
Tips and tricks:
- Make sure the bananas are ripe for the best flavor and texture.
- Do not overmix the batter to avoid tough muffins.
- Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the muffins, microwave them for 10-15 seconds or until warm.
Presentation ideas:
Serve the muffins on a plate or in a muffin basket.
Garnishes:
Sprinkle some powdered sugar or chopped nuts on top of the muffins.
Pairings:
Serve the muffins with a cup of coffee or tea.
Suggested side dishes:
Serve the muffins with fresh fruit or yogurt.
Troubleshooting advice:
- If the muffins are too dry, add more almond milk or mashed bananas to the batter.
- If the muffins are too wet, add more banana flour to the batter.
Food safety advice:
Make sure to use clean and fresh ingredients and wash your hands before preparing the recipe.
Food history:
Banana flour is made from green bananas that are peeled, dried, and ground into a fine powder. It is a gluten-free and grain-free alternative to regular flour.
Flavor profiles:
These banana flour muffins are sweet, moist, and have a subtle banana flavor.
Serving suggestions:
Serve these muffins as a breakfast or snack.
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