Banana Smoothie Muffins

December 7, 2008

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After baking the Pear and Banana Loaf the other night I was still left with a very ripe banana. I decided to make “Banana Smoothie Muffins” for my brother; recipe by yours truly. So what makes a smoothie muffin? Besides mashed banana they also have strawberry yoghurt and honey. The end result is a very moist and fluffy muffin that actually tastes like a smoothie! The yoghurt makes it a heavier muffin than most; so don’t worry too much that they don’t rise a great deal.

For this recipe you can substitute any flavour yoghurt you like. I also used an organic honey from a friend’s farm which made it taste just that little bit extra. Try different fruits too; experiment and create all different kinds of “smoothie” flavours. I just put in whatever I happened to have at home.
These muffins are great to have in packed lunches, and especially for kids. They taste great warm or cold.

Banana Smoothie Muffins
Makes about 28 cupcake sized muffins

1 3/4 cups self-raising flour
1/2 cup caster sugar
1 cup yoghurt (I used strawberry)
1 egg
1 tbs honey
2/3 cup oil
1 large mashed banana

Preheat the oven to 180C

Sift the flour and combine in a bowl with the sugar.
In a seperate bowl combine the yoghurt, egg, honey and oil. Fold into the flour mixture and gently stir until mixed well. Stir in the mashed banana.

Spoon into a prepared muffin pan and bake for 20-25 minutes or until a toothpick comes out clean.

Enjoy!

banana-muffins

Pear and Banana Loaf

December 5, 2008

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About a week ago I posed the question of what to do with a bunch of pears. Last night I looked around the kitchen and saw that I still had those pears and also some really ripe bananas. I decided to bake a pear and banana loaf. It’s really easy to put together… and the result is moist and fruity with a hint of cinnamon.

My little brother is four years old and my favourite critic. He said, “It melts in my mouth” and that he “loves the crust the best”. Now that is the best compliment.

This loaf is just perfect with butter for a Saturday morning breakfast. Or if you really want to impress some guests this doesn’t take long to put together. Just don’t expect it to last long!

This recipe uses oil rather than butter. You can use any oil, I recommend extra virgin if you have it. Oil is actually healthier for you than butter. Whilst there are more calories per tablespoon, oil is monounsaturated fat and low in cholesterol which in the grand scheme of things is a lot better for you.

Enjoy! I know I did 🙂

Pear and Banana Loaf

1 1/2 cups self raising flour
2/3 cups brown sugar
1/4 tsp ground cinnamon
1/2 tsp bicarbonate of soda
2 eggs, lightly whisked
1/2 cup milk
1/3 cup oil
1 cup chopped ripe bananas
1 cup chopped ripe pears

Preheat the oven to 170C

Sift the flour into bowl and combine with the sugar, cinnamon and soda. Make a well in the center.

In a seperate bowl whisk together the eggs, milk and oil. Fold into the flour mixture and mix until well combined (don’t beat). Gently stir in the fruit.

Pour into a greased and lined loaf tin and bake for 45-50 minutes or until golden and cooked through. Cool for 5 minutes before slicing and serve.

Tastes great warm or cold.

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