Firstly, although a minor bit of study got done, some serious procrasti-baking also did to. Oh well, Sunday will be spent solely with my head in the books….*fingers crossed*
My sister has been an avid Healthy Living Blog reader for the last 3 or so years. Throughout this time, she has compiled many recipes which were to become household staples. Since moving out of home, I’ve had to stop relying on my sisters’ baking creations and start getting dirty in the kitchen myself- something I have now grown to love. A household favourite was Amanda’s blissful banana bread which would be my carb of choice with my morning eggs. Amanda’s recipe inspired me to seek some creativity in the kitchen and use up some leftover canned pumpkin and a near charcoal banana. As with most of my recipes, I aim to make them clean but without compromising on taste (trust me, I’ve had many failures!) but friends, I am proud to say this is a success! It fits the bill for a filling, healthy carb source, and topped with some butter/nut butter and a side of eggs- you have the breakfast of champions!
Banana pumpkin muffins with shaved coconut chocolate (Loosely adapted from here)
Makes- 12 muffins
- 3/4 cup (120 grams) rolled oats ground into flour (use a blender to grind oats)
- 1/3 cup (40 grams) steel cut oats
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1 medium very ripe banana (approximately 120 grams)
- 1 cup pure pumpkin (250 grams)
- 1/2 cup plain yogurt/greek yogurt
- 2 TBS honey
- 1 large egg
- Sweetener depending on taste (I omit as I usually top my muffins with butter/peanut butter)
- 1/3 block (33 grams) of coconut dark chocolate, shaved (I used this brand)
- Preheat the oven to 180 degrees
- In a mixing bowl, mash the banana with the pumpkin until well incorporated. Add the greek yogurt and egg and mix very well. Slowly stir through the honey. Let the mixture sit.
- In a separate bowl, mix the dry ingredients well.
- In the centre of the bowl containing the dry ingredients, pour the wet mixture in until combined. Stir through the shaved chocolate.
- Using a 1/4 measuring cup, scoop exact portions into each of the 12 muffin liners and bake in the oven for approximately 25 minutes (slighter shorter or longer depending on the oven). Test the muffin by putting a skewer gently through the centre. If it comes out clean, turn off the oven and remove the muffin tray and let sit for 5 minutes before transferring to a wire rack to cool.