Banana Muffins

hello! welcome to december! (ho ho ho!) how exciting! my summer holidays began two whole days ago and boy oh boy am i enjoying the sleeping, the snacking and the streaming. the streaming of netflix that is, because since my exams have finished, somehow i zoomed my way through this, this and now i'm three episodes deep into gilmore girls. amazingly my internet hasn't suffered...yet. 

another thing that this december brings with it, other than the re-construction of our back/front/side -yards (we are living in a dustbowl atm) is blogmas! it's like when youtubers do vlogmas, except on the interwebs and with words and photos. basically instead of getting the *usual* one-post-a-week, you'll be getting one post a day* (!!!) until christmas! i'm excited. are you excited? 

i've swapped my tight jeans for my stretchy ones in preparation and have googled extensive lists of podcasts to listen to while i cook and edit in preparation. i also drew a guide for the recipes and posts for the month and scheduled some extra gym sessions into my calendar to combat the extra cake i plan to be eating in the next 25 days. not to mention that i've told friends to be ready to receive baked goods as gifts this year because there are only so many christmas cookies one person can eat ok??!!?!?

*ok so i can't promise they'll all  be uploaded daily (because ya know... life happens), but the plan is to have 25 pieces of content during the month of december. 

anyway, here are some delicious banana muffins that lasted approximately 0.25 seconds in my house and i'll see you tomorrow! 

notes: this recipe is based off one of our family favourites from Stephanie Alexander. If you don't know who that is, look the woman up, she's practically an australian legend. the key to these muffins is to mix gently. very. gently. if you don't, you'll knock the air out of the muffins, and they'll become rock cakes. the best thing about these muffins, is that they're super quick to whip up, and within the hour, you're scoffing down banana muffiny goodness. anyway, enjoy! 


banana & chia muffins

{makes 12 muffins}

ingredients

220g self-raising flour (i used gluten free flour, but  it shouldn't make a difference either way)

60g castor sugar

2 tbsp chia seeds

3 tsp cinnamon

1 tsp ground ginger

1 tsp ground nutmeg 

1 egg

3/4 c unsweetened almond milk

1/4 c vegetable oil

2 medium sized ripe bananas, mashed

method

preheat the oven to 180 degrees celsius and line a muffin tray with 12 patty pans.

in a large bowl, combine the flour, sugar, cinnamon, ginger, nutmeg and chia seeds. mix together with a fork or a whisk, until an even colour is distributed in the mix. 

in a separate medium-sized bowl, whisk the egg, almond milk, oil and bananas together until well combined. make a well in the centre of the dry mix. gently fold the wet and dry mixes together until just combined.

spoon the mixture into the patty pans until they're just over half full. bake for 30 minutes, or until a skewer comes out clean. 

the muffins are best eaten on the day they're made, but they'll keep for a couple of days.


- jess