Mini Na-Na Muffins With a Crumb Topping

With the weather ever so humid and hot, our bananas tend to ripen before we can even get to eat them. So I set out in search of another recipe using bananas. And if you must know, bananas are a very versatile fruit which can be baked in the form of breads, cakes, tarts, and even mini muffins. I'm sure there's more you can do with it, like put it on top of your cereal, or make a banana split. Would this gluten free banana bread interest you? Or some cocoa almond granola with added banana (optional)? I mean, the added banana is optional. Let's get back to the purpose of this post, yes, I wanted to tell you about these mini na-na muffins.

Originally the recipe was meant for big muffins, but since I was making this for church, I had to make them smaller so it can be enjoyed as a quick dessert. We don't have much time to indulge a nice dessert after lunch because we follow a pretty tight schedule for the day's procession. Still, I enjoy going to church because it's a break from everything else.

The crumble on this muffin is so decadent yet you can indulge without feeling too guilty since it's mini, (almost) bite-size, just right. 

And there was enough for everyone as it's mini...just right for a mini post-lunch and/or afternoon tea.

 Mini Na-Na Muffins with a Crumb Topping
Inspired by Lisa Kreft from Allrecipes

Makes about 30-36 mini muffins

Ingredients:
1 1/2 cups plain flour
1 teaspoon bicarb soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 granulated sugar
1 egg, lightly beaten
90 grams butter, melted

Directions:

1. Preheat oven to 190 degrees Celsius. Line 2 mini muffin tin trays with paper liners or lightly grease it.
2. In a large bowl, mix together flour, bicarb soda, baking powder and salt.
3. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture until moistened. Spoon batter into prepared mini muffin tray or muffin cups.
4. For the crumb topping: In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter (to "cut in", means to combine the butter into the dry ingredients as quick as possible) until mixture resembles course crumb-like pieces. Sprinkle over muffins.
5. Bake in preheated oven for 10-12 minutes, until a fine skewer inserted into centre of a muffin comes out clean.

Note: To make larger muffins, spoon the batter into about 10-12 regular muffin cups or a muffin tin tray, and bake for 8 minutes more than the baking time for mini muffins.

Remnants of a Blessed Memory

An honorary bridesmaid's bracelet. 

Some iSnap photos with the bride and bridesmaid.

 A bridesmaid's dress.

Some red packets (ang bao).

 Two handmade dolls; remnants of a blessed memory.

Remember that project I started, well, it was a worthwhile gift for a special friend.

Banana Bread (Gluten Free)

I'll let you in on a secret... I'm working on project; PROJECT UGLY DOLL (it's not that ugly, in fact, it's rather cute).

The other day my sister and I went shopping for materials to make clothes with. You see, my sister is studying a unit called "Creative Garment Making" this term, and she has begun a project to create a sleeveless checkered shirt with pockets too. So while she was scouting around for templates and suitable materials, I was browsing through the clearance section. That's when I came across a 5 dollar scrap material pack and the idea to embark on this project sparked. 

I'll let you in on another secret... there's no butter, no sugar and no flour in this banana bread recipe. It's gluten free! To be honest, I'm still learning about the different sorts of baked products that can be made.

Gluten free basically means that there is no gluten duh. Gluten is the protein complex found in wheat, barley, rye and triticale. Surprisingly, corn and rice are considered gluten free though both contain gluten, however the gluten in these items do not cause the allergies associated with gluten found in other items. Thank you Wikipedia!

 Back to baking. This recipe is a cinch. The batter can be made by placing everything in a mixer (or blender!) and simply mixed until everything is combined. Pour the batter into a baking tin and it's ready to bake, of course don't forget to top off your banana bread with your favourite goodies.

It looks the same and smells the same as a banana bread loaf. But your body will notice the difference because this recipe is loaded with: banana for potassium, an essential mineral for maintaining normal blood pressure and heart function; almonds, packed full of protein and heart healthy fats and can help lower cholesterol as well as keep blood sugars stable; cold-pressed (or extra virgin) olive oil, a delicious source of the good fats that help support good health and well-being.

Have I convinced you that this banana recipe rocks? Naturally full of moisture and sweetness because of the bananas. It's just good to know it's a health-ier sort of banana bread, a nice change from the highly refined goods.

Did you know? I have never learned to use a sewing machine before and never learned how to sew using a thread and needle. Okay, I can kind of sew, but really amateurish kind of sewing. I think I've let you in on one secret too many. I'll keep you posted on how this project goes.

Banana Bread (Gluten Free)

Adapted from The Healthy Chef

Makes 1 loaf

Ingredients:

300 grams (about 3 large bananas) mashed ripe bananas

3 large eggs

60 grams (2 tablespoons) honey

1 teaspoon vanilla extract

60 grams (1/4 cup) extra virgin olive oil

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda + 1 tablespoon lemon juice (the lemon activates the bicarb... juicy science)

200 grams (2 cups) almond meal

25 grams (1/4 cup) ground flaxseed (linseed) or chia seed

Directions:

1. Preheat oven to 160 degrees Celsius. Lightly oil one loaf tin (approx. 10x22cm) and coat with extra almond, or cover with baking paper.
2. Combine mashed bananas, honey, oil, vanilla, eggs, bicarb and lemon, in a mixer or blender or even by hand if you prefer. Add the almond meal and flaxseed and mix well.
3. Pour batter into the tin, don't forget your favourite toppings (may I suggest chopped cashews or walnuts or even a sliced banana), and  bake for 45 minutes to 1 hour until when a skewer inserted into the centre comes out dry. [Tip: Cover the top with foil if over-browning.]
4. Remove from oven and allow to cool before turning out the loaf. Keeps in the fridge well covered up to 1 week.

Pumpkin Chocolate Chip Cookies

There are moments in life when you doubt whether you made the right choice. However, after you make the decision, those around you support you and a new found strength drives you forward. Have you ever experienced moments like that? These cookies are like that moment. I can tell you that I support any opportunity to turn pumpkin into dessert. Just look at the bright orange flesh that blends itself into this batter. The good thing is, yes, a healthy fact is that this recipe doesn't need butter.

These cookies are soft and cakey, which is completely unexpected until you try one. A pleasant surprise.

If you're in doubt whether you've made the right choice, look to people around, ask others for their opinion. Don't sit with your doubts and let them weigh you down. You never know when your decisions are a delight to others and they might just support you too.

Pumpkin Chocolate Chip Cookies

makes about 20-24 cookies

Ingredients:

1 cup mashed butternut pumpkin (about 1/4 of butternut pumpkin steamed and mashed)

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

2 large eggs

1 cup packed brown sugar

1/2 cup vegetable oil

2 teaspoons pure vanilla extract

1 cup (6 ounces) dark chocolate chips

Directions:

1. Preheat oven to about 180 degrees Celsius. Line 2-3 baking trays with baking paper.
2. In a large bowl, combine flour, baking powder, baking soda, and spices. Set aside.
3. In another bowl, whisk together eggs and brown sugar until pale and thick. Carefully whisk in the oil and vanilla. Fold in the mashed pumpkin.
4. Add the egg mixture, all at once, to the flour mixture. Fold together with a spatula until just combined. Fold in the remaining chocolate chips.
5. Scoop cookie dough by the tablespoonful, onto prepared baking tray about 2 inches apart. Bake for 10-12 minutes, until slightly puffed and a skewer inserted into the centre of one cookie comes out clean. Remove from oven and cool for 10 minutes before removing to wire rack to cool completely. Cookies last up to 4 days at room temperature, well wrapped.

How to Feed a Mocha Monster

Define Mocha Monster: loves chocolate and coffee; not exactly like cookie monster; experiments with all things involving chocolate and coffee.

How to feed a Mocha Monster: incorporate staples of the Cookie Monster's diet including butter, sugar and flour; add coffee paste; top off with chocolate.

 

Other details: save the cute little fancy cookies for a friend and feed the rest to the Mocha Monster, for the Mocha Monster gobbles down all things with chocolate and coffee.

You can find the recipe at dailydelicious.