The importance of following directions: Mini Banana Muffins

Mini Wholemeal-Banana Muffins

For some reason or another I've been in the mood to make things, so I made some wholemeal banana muffins just a while ago after finding a recipe at Pinch My Salt. I modified it a bit, as usual, because I don't like adding nuts to anything that I eat or bake, I don't cook or bake with proper butter (I use Flora or Nuttelex) and I always feel the need to be a bit creative. I, of course, put aside my creative juices when working in someone else's kitchen with someone else's recipes.

Regardless of not following an exact recipe, they came out well. Moist, full of banana flavour and just the right amount of density considering they are 100% wholemeal. I reduced the amount of sugar, added a bit more banana so I wouldn't have to throw any of it away and added a bit more vanilla for taste. They are fabulous to enjoy with a cup of chai or green tea, or any tea, really.

100% Wholemeal Mini Banana Muffins
50g Flora light
50g raw sugar
1 egg
140g mashed banana, about 1 medium-sized banana
1 tsp vanilla extract
120g wholemeal flour
1 tsp bicarb soda (baking soda)
1/4 tsp salt

1. Preheat oven to 200C.
2. Mix all wet ingredients and sugar together, except for the banana. When a creamy mixture has been formed add the banana and mix in.
3. Add dry ingredients and mix well.
4. Divide the batter between 12 muffin baking cups and bake for about 15 minutes or until a toothpick inserted in the centre of the muffins comes out clean. I have a convection oven, so it might take slightly longer in a conventional oven.

Approx. nutritional value per serve: 83 calories, 3 g fat, 2 g protein, 185mg sodium, 20 mg cholesterol, 1 g fibre; courtesy of Calorie-Count.

I'm a real advocate of using whole grains versus refined flours. Most recipes suggest using a 50/50 measurement of whole grain to white flours to avoid a very dense end product, but I've haven't had too many issues just yet. I made my pizza crusts with wholemeal flour, even a chai cake. Foods made with whole grain flours need extra ingredients for moisture control. When I make pizza dough I have to knead it a bit more to achieve the same results as I would with white flour. Plus, whole grains keep you fuller for longer and if you can eat cakes and sweets while getting at least some sort of nutritional advantages, then why not?