Savoury banana muffins with ginger and cinnamon
This a my twist on my beloved banana bread from my second cookbook The new green protein, in the form of a muffin! Moist, savoury and perfect to bring to your picnic, as snack or serve for weekend breakfast. For variation try adding berries to the batter before baking them!
Also, fo a even more savoury muffins add a handful of finely grated carrot or parsnip!
Savoury banana muffins with ginger and cinnamon
Makes 12
Ingredients
2 dl / 0.8 cups oat flour
2 dl / 0.8 cups buckwheat flour
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp salt
1 tsp baking powder
1 tsp bicarbonate of soda
3 green bananas (as in not the most ripe ones)
3 Tbsp shia seeds
1 1/2 dl / 1 cup unsweetened oat mylk, or your choice of plant mylk OR water
1/2 dl / 0.2 cups cold pressed rapeseeds oil
How to
Pre heat the oven to 175 degrees Celsius / 350 degrees Fahrenheit.
Bring the oat mylk to a boil, remove from heat and mix with the chia seeds. Let sit for 10 minutes until you get a pudding, mix half way through to avoid the chia seeds from clumping.
Peel and mash the bananas with a fork.
Combine all the dry ingredients in a bowl.
Add the chia mix, banana and oil to the dry mix and stir until you get a sticky batter. Divide in to 12 muffin moulds. Bake in the oven for 30-35 minutes, until the muffins get all golden.
ENJOY!
Ps. Check if the muffins are ready sticking a toothpick in the center of the muffin, the toothpick should come out clean with only a couple of crumbs clinging to the sides when the muffins are done!
