Banana and pumpkin seeds muffins

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Exam season calls for “brain” food. And apparently bananas are it. So I am trying to incorporate these into my girl’s diet. With much difficulty. You see, there are issues in this household when it comes to bananas. My girl does not like them. At all. And neither does my boy. I only like them when they are mostly green with just a hint of yellow in their skin. Any more yellow and to me they are just overripe and too sweet. Mr A  on the other hand can eat them by the bucket load but tends to have them for breakfast only.IMG_1728

So within a couple of days from the original grocery shop, I had a fruit bowl full of overripe bananas. And I just couldn’t let all of them go to waste in the knowledge my girl needs a boost after laborious evenings of revisions and tense days of exams. Sure, there is always banana bread. And an option to freeze the fruit. But with the addition of pumpkin seeds that are full of zinc, I knew breakfast muffin would tick all the right boxes. Portable, delicious and frugal. And that’s how these were born.

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They are light and fluffy. And you can definitely taste the bananas. The seeds provide interesting contrast to the softness whilst the brown sugar adds almost caramel like flavour. Quickly pulled together these can be baked in the morning so that you are sending off your loved one with one of these in their hand. A lovely way to start the day. And with the weekend just around the corner that will fly by far too fast, what better way to ease yourself into a Monday morning. Here is the recipe.

Ingredients:

  • 485 grams of plain flour
  • 145 grams of light brown sugar
  • 145 grams of golden caster sugar
  • 150 grams of pumpkin seeds
  • 3 tsp of baking powder
  • 1 tsp of cinnamon
  • 1/2 tsp of nutmeg
  • 250 ml of oil
  • 2 eggs
  • 3 overripe bananas, skinned and mashed
  • 6 tbsp of natural yoghurt
  • dark brown sugar for sprinkling on top

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Preheat the oven to 220°C. If using, line the muffin pan with muffin cases – if not, spray it with a non-stick spray and set aside.

In a large bowl combine the flour, pumpkin seeds and the baking powder. In another bowl, beat the eggs together with both sugars, spices and oil. Continue until the batter is smooth and fluffy and forming a ribbon.

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Add the mashed bananas and yoghurt to the batter and mix until combined.

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Now add the dry ingredients to the batter and using a large spoon or a spatula quickly combine it until it just comes together. Do not over-mix the batter as this will result in dense and tough muffins – you want these light and fluffy.

Now spoon the batter into the muffin pan and sprinkle each with some of the brown sugar. This will melt slightly as the muffins bake and create nuggets of delicious caramel flavoured crusts.

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Place the muffins in the preheated oven, lower the temperature to 180°C and bake for 20-25 minutes. Check with a skewer if done – it should come out clean. Once ready, remove from the oven and allow to rest for 5 minutes in the pan.

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Place onto a cooling rack and leave till they are slightly cooler. Devour immediately. They will keep beautifully for a couple of days – if allowed to last that long. Enjoy x

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