Description
These muffins weren’t planned at all. I just looked through my pantry and fridge, grabbed what I had, and threw it all together. The result? Moist, flavorful Surprise Banana Muffins with a mix of whole grains, fruit, and a hint of spice.
Ingredients
Units
Scale
- 2 large eggs
- 115g mascarpone cheese
- 50ml olive oil
- 100g unsweetened applesauce
- 3 ripe bananas, mashed (mine were frozen and thawed)
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 150g whole wheat flour
- 100g self-raising flour
- 50g rolled oats
- 50g wheat bran
- 2 heaping teaspoons baking powder
- 2 heaping teaspoons baking soda
- 2 heaping teaspoons cinnamon
- 100g golden raisins
- Pinch of salt
- Pumpkin seeds and sunflower seeds for topping
Instructions
- Preheat your oven to 350°F (180°C).
- Line a muffin tin with paper cases. This recipe makes about 20 regular-sized muffins.
- In a large bowl, mix the eggs, mascarpone, oil, applesauce, mashed banana, maple syrup, and vanilla until smooth.
- Add all the dry ingredients (except the seeds) and mix until just combined. Don’t overmix; this keeps the muffins light.
- Spoon the batter into the muffin cases using a ¼ cup measure.
- Sprinkle each muffin with a mix of pumpkin and sunflower seeds, pressing them gently into the batter.
- Bake for about 25 minutes, or until golden and a toothpick comes out clean.
- Let them cool in the tin for a few minutes, then transfer to a wire rack.
- Store in an airtight container for up to 3 days.
Baker’s Tip
These muffins are naturally sweet from the bananas and maple syrup, but if you like yours a bit sweeter, feel free to add a spoonful of sugar to the batter next time or sprinkle a little sugar on top instead of using seeds.
Notes
Created, prepared, tried, and tested by Esme Slabs from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
