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!

Berry smoothie and coconut chia bowl with granola

This is not only breakfast art, but also a great flavour and texture combination. The smooth berry smoothie together with the creamy chia pudding plus the crunchy granola! During weekends when a have a bit more time I love to make this for breakfast or brunch, sometimes I even serve it as a dessert! Also, one last thing before I'll let you run off to the kitchen to start mixing, try using other berries than raspberries for variation - any berry works just as fine! 

Smoothie and coconut chia bowl with granola

Makes 2 bowls

Smoothie

1 ripe avocado 

1 green banana, cut in pieces and frozen 

2 dl frozen raspberries 

2 tbsp nut milk

1 fresh date, pitted 

Coconut chia pudding

1 dl coconut milk

1 dl water 

2 tbsp chia seeds 

A good pinch of pure vanilla powder 

Granola

4 dl seeds/nuts/grains (rolled oats/pumpkin seeds/sunflower seeds/hazelnuts)

1 tbsp cinnamon

1 tbsp cardamom 

1 tsp pure vanilla powder

1 good pinch Himalayan salt

1 dl water

2 tbsp cold pressed coconut oil

3 fresh dates, pitted

1 dl toasted coconut flakes

2 tbsp cacao nibs 

1 dl dried berries/fruits (raisins/blueberries/goji berries)

How to

Whisk together all the ingredients for the coconut chia pudding. Let sit for about 30 minutes until creamy. Stir half way through to avoid clumps. 

Mix all the ingredients for the smoothie in a mixer until smooth. 

Divide smoothie and chia pudding in to two bowls. Top with granola and freeze dried berries 

Preheat the oven to 175 degrees Celsius. Mix your choice of seeds/nuts/grains (I used a mix of chopped hazelnuts, pumpkin seeds, sunflower seeds, rolled oats), cinnamon, cardamom, pure vanilla powder and a good pinch of Himalayan salt in a mixing bowl.

Bring water, oil and dates to a boil. Let simmer for 1 minute. Mix until completely smooth using a hand blender. Add to the mixing bowl and mix everything together using a wooden spoon until every bit gets covered. Spread out on a baking sheet and toast in the oven until crispy and golden, stirring every now and then, for about 30 minutes.

Let cool. Add 1 dl toasted coconut flakes + cacao nibs + your choice of dried berries/fruits (I used goji berries + raisins).