Bananabread Maxi Muffins

by Julia Recker

Brandnew addiction: Bananabread Muffins. They happened last week for the first time when I slowly started eating again after a 7-day-detox program. Since then, they are on repeat in my kitchen – perfect breakfast, easy to take away and also a wonderful dessert. Right now, I have one batch in the oven for grandmas birthday… The smell of vanilla is simply fantastic.

During and after a period of fasting I love to experiment with new combinations even more. Like this break causes high inspiration and enthusiasm to try new things. This time I was obsessed with bananabread. Without apparent reason I just had bananabread on my mind all day long. So when I started consuming solid food again (first whole fruit, then whole vegetables – both raw – and then… on day 3 after breaking the fast this jewel) I gave it a try. You should know, this the very first bananabread I ever did and there were two main rules for me: I wanted it to be vegan and without any added sugar. I did not expect this first version to work perfectly – but it was just that: perfect. The consistency of this bananabread is the optimal compromise of juicy but solid. Sweetness from the banana, sour notes and juice from the apple plus crunchy nuts rounded off by warm flavors of vanilla and cinnamon. The magic ingredient here is the chia seeds – brilliant egg replacer. Try it for yourself, this is a wonderful treat and preparation of the dough only takes 5 minutes.
AND: vegan and without added sugars, as promised – mission completed.



Bananabread Maxi Muffins
Serves 2
4 ripe bananas
200 g spelt flour
1 tbsp baking soda
1 tsp vanilla extract
1 tsp cinnamon
2 tbsp chia seeds + 6 tbsp water
1 apple
1/2 cup mixed nuts, chopped
1 tbsp honey, optional
2 empty food cans
2 tbsp coconut oil
4 tbsp couscous
Preheat the oven to 350°F / 180°C. Mix the chia seeds with water and set aside. Wash and grate the apple into thin ribbons. Combine flour, baking soda, a pinch of salt, vanilla and cinnamon in a huge mixing bowl. In a different bowl knead 3 bananas and the chia gel together until you have a sticky texture. Add the banana-chia-mixture, grated apple and chopped nuts to the mixing bowl and form a homogenous dough.
To prepare the cups, you wash the cans and cover the inside with coconut oil. Add the dry couscous (2 tbsp each can) and by rotating evenly distribute the small grains.
Divide the dough into the muffin cups and decorate with half a banana. Sprinkle with vanilla extract and place in the oven. If desired, add some honey on top of the muffins after 30 minutes and bake for 15 more minutes. Remove from the oven and let cool down before removing the muffins from the cups. If you use only one can for the whole dough you end up with a huge bananabread, resulting in round slices.




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