Some years ago, I discovered Gwyneth Paltrow’s sweet potato muffins, and since then I’m experimenting with different kinds of fruit and veggies to get fluffy, tasty and moist cakes, without the eggy aftertaste.
Ah! Such a wonderful discovery, how could I live so many years without sweet potatoes, banana, or apple sauce in my cakes??
For these muffins, I used ripe bananas as a binder and fresh lemon juice in combination with baking powder + soda for extra fluffiness.
You could also bake a single loaf using a loaf tin of about 25×15 cm (10″ x 5″) and increasing the baking time to 40 / 50 minutes.
MOIST AND FLUFFY CHOCOLATE, BERRIES & CARDAMOM BANANA MUFFINS
For about 12 medium-sized ( 7.5 cm / 3 in. Ø) muffins
- 1 cup (140 g) of whole spelt flour
- 1/2 cup (75 g) of whole rye flour
- 1/2 cup (75 g) of corn/potato starch
- 1/2 cup (100 g) of brown sugar
- 1/2 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 teaspoon of cardamom powder
- a good pinch of salt
- 2 ripe bananas (about 160 g)
- 1/4 cup (50 g) of olive oil
- 2 tablespoons of maple syrup
- 1/3 cup of water or milk of your choice (add it gradually)
- 1 teaspoon of vanilla extract
- 3 tablespoons of fresh lemon juice
- 1 cup (120 g) of fresh or frozen berries
- 2/3 cup of dark chocolate, cut in small chunks(I used one with 70% cocoa)
1. Preheat the oven at 180°C (350°F)
Line a muffin tray with 12 muffin cups.
Chop the chocolate in small chunks.
2. Mix dry and wet ingredients
In a large bowl mix all dry ingredients. In a smaller bowl mash the bananas with a fork and add all the wet ingredients except the berries and the chocolate. Pour the wet mixture into the dry and mix quickly with a whisk until just combined, without overmixing.
Depending on the flours you use, and how ripe your bananas are, you might need to add some more water/milk until you get a creamy but firm consistency.
Add berries and chocolate chunks and mix gently until well distributed in the batter.
Using a spoon or an ice cream scoop, distribute the batter evenly amongst the muffin cups and bake for about 20 minutes, or until a skewer comes out with no traces of batter (there will be some chocolate or berries, but that’s ok!)
Let your muffins rest for 10 minutes in the tins, then transfer them to a wire rack and let them cool completely.