I have shared on this blog my attempts to find great breakfast muffin recipes. The best one so far has been this apple bran muffin recipe. I am looking for muffins that are about 200-250 calories each and freeze well so that I can heat them up in the morning and have a lovely warm muffin for breakfast. Ideally it is also a healthy muffin in that it contains fruit or vegetables, fibre and not too much sugar, but this is not an essential.
Over the last couple of months I haven’t had as much success. I liked the sound of this muffin recipe for cinnamon streusel yogurt muffins. Who doesn’t love a bit of streusel? I was a bit disappointed when I ate the first of this batch but it wasn’t awful. In hindsight it was probably surprisingly good as a couple of hours after the first taste I opened my microwave to discover the melted butter that should have been the muffin staring back at me. So that was the first fail and all my fault.
The second muffin I tried was this honey bran muffin. This muffin was delicious straight out of the muffin tray but it did not reheat very well. I think when I baked the muffins they were close to being burnt and when I microwaved them, it tipped them over the edge. I also hadn’t read the recipe closely before making the muffins and hadn’t taken on board how much sugar and other sweet goodness including honey and molasses was in the muffins. Not so good with my attempts to cut back on sugary treats either.
But I have finally had a success with these banana muffins. Not only are these muffins lovely and moist but I was also able to make a smaller batch by replacing the egg with chia seeds. The chia seeds were a last minute switch. I decided to cut the batch in half and had measured and mixed the dry ingredients when I realized I needed half an egg. So the chia seeds stepped in. I used my regular go to instructions on food renegade. I have done the defrost test on these muffins and that was a success.
To make 6 large muffins I used the following ingredients:
- ¾ of a cup of plain flour
- ½ tsp of baking powder
- ½ tsp of baking soda
- ¼ tsp of salt
- 1 tsp of cinnamon
- 1 and ½ large bananas, mashed (I ate the other half while waking for the muffins to bake)
- 1/3 of a cup and 1 tbs of white sugar
- ½ tbs of chia seeds (or half an egg)
- ½ tsp of vanilla
- 1/6 of a cup of butter, melted
To make the egg replacement with chia seeds, grind the chia seeds with a mortar and pestle and mix it with 1 and ½ tbs of water. Let it sit for 5 minutes. It may not look beautiful but it works perfectly.
I sort of followed the recipe. The cinnamon and vanilla aren’t mentioned in the recipe. So I added the cinnamon with the flour and the vanilla with the bananas and chia seed mix. I didn’t sift my dry ingredients – I am way too lazy to do that when making muffins. I cooked my six large muffins in my lovely silicone muffin tray for 25 minutes. To tell when they are cooked, I use a wooden skewer I have. I pop it in the middle of the muffin and when it comes back clean, the muffins are done.
I melt my butter in the microwave. It is easy to over do the butter. I microwave it on medium for 10-20 seconds at a time checking how it is going and when it is just about all melted I take it out and finish the process by stirring.
The muffins are about 180 calories. Preparation time is about 10 minutes with the mixing of the chia seeds. Then it is about 10 minutes of mixing and 25 minutes to cook, all up about 45 minutes to muffin heaven. This would be easy to make a vegan version of with some vegan butter.