This is a guest post from a talented chef with a great recipe for a unique twist on banana muffins.
From Chef Thomas:
“I love eating bananas raw, but I am very specific about my raw bananas. They have to be all yellow, or yellow and green; no spots! Once the brown spots start to form, I just don’t like the flavor. But I can’t throw spotty bananas away, so what should I do? I guess I could make some sort of baked good… *twist my arm!*
But baked goods typically have a ton of butter and sugar … what about my diet? I decided to take a basic banana bread recipe and try to put a healthy twist on it.
As I started to throw ingredients together, I became bored with the idea of just plain old banana bread. I started to think of things that are usually combined with bananas and it hit me. Strawberries!! My first go at it, I used almond flour, strawberries, bananas, maple syrup, honey, coconut oil, etc. I used the measurements from an online recipe I found. I had really high hopes. I put the mix in the oven for sixty minutes. I was so excited as I paced back and forth, waiting for the bread to be done. The buzzer went off and I strutted to the oven, confident I would find an amazing loaf of strawberry-banana bread! I swung the door open and was greeted by a goopy mess. Disheartened, I left the loaf in for several more minutes before giving up…for the day. I would make this work!
I told Maggie what had happened and we began to brainstorm about how to make this recipe work. She told me not to use only almond flour because it well make for a very wet bread. Maybe we could put some oatmeal in there to soak up some of that moisture. Maybe add a bit more flour. Sunday she came over and we began to put our recipe together. We added a bit of lemon zest and some oatmeal to the banana mixture. We used two cups of spelt flour instead of a cup and a half of almond flour. We put some chopped cashews in there for some texture. The mixture looked great, we had high hopes. Then we started talking about how we would cook this mixture. While banana bread is great, it is not the most practical form of food for those of us on the go. We decided muffins would be perfect! We threw them in and enjoyed a beer while we waited. As we swung the oven door down we were met with an intoxicating smell and the sight of perfectly cooked muffins. We put the muffins on a cooling rack and they taunted us, daring us to take a bite …
The next thing I knew, our friend Ruth was taking a bite of one and her face said it all. Maggie and I joined Ruth in pure muffin bliss. We had done it! We came up with an amazing strawberry banana muffin recipe. I hope it brings you all the same amount of happiness that it brought us!”
Strawberry-Banana Spelt Muffins
Yield: 20 muffins
- 1/2 cup coconut oil, melted
- 1/2 cup honey
- 1/2 cup pure maple syrup
- 2 eggs
- 1/2 cup oatmeal
- 4 ripe bananas, mashed
- 7 strawberries, diced
- 1 lemon, zested
- 1 tsp kosher salt
- 1 tsp vanilla
- 2 cups spelt flour
- 1 tsp baking powder
- 2/3 cup raw cashews (or any other nut you prefer)
Preheat oven to 350 degrees and grease muffin tins.
In a small bowl, combine bananas, strawberries, lemon zest, and oatmeal. In a large bowl, combine coconut oil, honey, and pure maple syrup in a stand mixer and blend together for one minute, or until creamed. Mix in eggs, salt, vanilla, and then add oatmeal mixture. Slowly, add dry ingredients into the wet ingredient, mixing only until combined. Fold in cashews.
Pour batter into greased muffin tins, about 3/4 way full. Bake at 350 degrees for about 25 mins, but keep an eye on them. The muffins are done when the tops spring back when touched.