I love recipes that use ingredients just for one or two people as most recipes online or in cook books cater for many servings which can be quite a put off. Using a simple and easy recipe from Minimalist Baker, her recipe was for 2 big muffins so I doubled it to get more out of my virgin muffin baking experience. The best part about her recipes are in the details. She list down the calories, fats and also the different time taken to prep and cook each dish. It was informative and helpful for any amateur muffin baker.
Ingredients (I doubled all the ingredients to make 10 mini muffins)
- ½ cup whole wheat pastry flour (I used half whole meal and half plain flour to make a cup)
- ½ tsp baking soda
- pinch salt
- 1 very ripe banana
- 3 Tbsp brown sugar
- 1 Tbsp vegan butter, melted (heaping Tbsp is best)
- 1 small flax egg (1/2 Tbsp flaxseed meal + 1 Tbsp water)
- ½ tsp vanilla extract
- 4 Tbsp whole walnuts for topping
- Preheat oven to 375 degrees F (190 celsius) and lightly butter two small ramekins with non-dairy butter. Prepare flax egg and set aside.
- In a large bowl, mash the banana, leaving some texture.
- Add brown sugar, baking soda, salt and whisk for one minute.
- Stir in flax egg, vanilla, melted butter and stir.
- Add flour and stir with a spoon or spatula until just combined.
- Divide batter evenly into the two ramekins – about ½ to ¾ full – and generously top with walnuts. (I added the walnuts into the batter)
- Bake for 25-30 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from ramekins and serve warm. Additional butter isn’t necessary – these are very moist and quite perfect as is.
Our muffins turned out golden brown and was lightly moist and had the right amount of sweetness. It was perfect with a cup of hot tea and was such a lovely tea break snack to have. We cannot wait to bake more muffins in the future.