This recipe is so good, I have to rave about it.
Let me just begin by saying, I am not against dairy by any means. In fact, I love dairy so much, I’m usually out of it. And in this case, it was Sunday morning and I was completely out of eggs. (I know, Eggs aren’t “dairy” but you get my point). I think this is a common problem for people in baking, and you spend hour after hour searching the internet for a recipe that will “work” with what ingredients you have on hand.
I don’t follow recipes – never have. When I tell people I don’t follow baking recipes they gasp at me: “But you have to use one for BAKING!” Negative, ghost rider.
All baking basics use the same ratios. As long as you follow those ratios, you are golden, and you can substitute any ingredient for one you do not have. I didn’t use exact measurements when I made these muffins, but I’ll ballpark for you:
- 4-5 super ripe bananas
- 1/4 cup pure cane sugar
- about 1 cup carrot apple ginger soup (To see how to make this click here)
- 2 1/2 cups flour
- 1 tsp baking soda
- 2 tablespoons cinnamon
- 1 tsp salt
- 1 cup chocolate chips
Step 1) Mash ripened bananas in a large bowl and mix in the sugar and carrot apple soup. (I like to wait until the bananas are literally almost black. Then I can use way less sugar (just a couple sprinkles) – the riper the bananas, the more natural sweetener they will extract)
Step 2) In another bowl, mix 2.5 cups flour and 1 tsp baking soda (I just chook the baking soda but estimate it was about 1 tsp) (You’re supposed to mix ALL your dry ingredients together, but I added the liquid next. Add some salt and cinnamon here though, if you like
Step 3) Add in the liquid to the flower and mix together. Here is where I doused it in cinnamon, and I also added a bit more sugar too. (but I didn’t use 1/4 cup, I just sprinkled it earlier, so I would say in total, I probably used 1/4 cup). Also add in your chocolate chips – I just dumped them in until there were enough that looked good – but again, I would estimate it was about a cup.)
Step 4) Dab olive oil in your muffin tin and spread it around the sides of the circles with a cooking brush (Or you can just spray the cans with PAM, but I didn’t have PAM)
Step 5) Fill the muffin tin with the mixture
Step 6) Bake at 350 degrees for about 10 minutes or so. (I had a small tin, and just did all my dishes and then a couple other things and by the time I could really smell them, I checked and they were done.) You know they’re done because the edges are golden brown and the center is fluffy. Another check = put a toothpick down the center, if it pulls out clean, they are done. If it pulls out covered in batter, they aren’t done yet).
Step 7) Any Extra batter you have just put in a large ziplock bag and freeze it. You can put it back in the fridge next Friday night and the batter will be ready to use next Sunday morning for Pancakes, bread, or more muffins if you wish.
And just to prove that these do actually work out; because I can smell your skepticism from here – here are some more pictures of the after, and of the center when you take a bite!