Banana Chai Muffins

Sun, 13 Sep 2015 13:11:04 +0000

I’ll just come out and say it. Last week when Ryan and I were on the way to the airport to go to Oslo I ate four of these banana chai muffins. They were small, human sized muffins, not store-bought gargantuan muffins – but still I ate four. The thing is, I have to eat breakfast in the morning. Have to, or I’ll get hangry (hungry+angry). I love breakfast. It gets the day started off right and there’s so many good options.

Usually for breakfast I have yogurt and granola. On the weekends I like to make something heartier like pancakes, eggs, and bacon. But sometimes, like when you’re on the way to work or the airport (or just super lazy on a Sunday morning) you need something grab-and-go. These muffins are it. They are sweet from overripe bananas (yum), they have some caffeine from the chai, and they aren’t too sugary. And in fact they’re vegan too. Yeah, these muffins are doing a lot. In a good way.

Like almost everyone who has ever made banana bread, I had a few overripe bananas on my counter that were begging to be used. I’ve posted about banana bread once before, but this time I wanted to make something a little different. I wanted to use whole wheat flour to give it a heartier and nuttier flavor. I also wanted to try out using chai tea. Chai is my favorite type of tea and I love its warming flavor. Banana bread recipes often call for cinnamon or nutmeg – which are similar flavors to what’s found in chai tea. But this is perhaps even better because it gives the muffins spicy notes and a little caffeine kick.

In addition to those ingredients, I really wanted to try using coconut oil instead of butter, which is what makes this recipe vegan. I’ve never cooked with coconut oil before, but I feel like it’s becoming a trendy foodie fat. I know that sounds weird, a “trendy fat,” but I seem to see it all over the place.

I didn’t notice any distinct taste from the coconut oil and neither did Ryan. However, you can tell a difference in texture. It just isn’t as rich as butter and it does feel a bit oilier. It’s not bad, it’s just different than butter. Coconut oil is also higher in saturated fats than butter, which isn’t great, but it does have some of its own healthy benefits. All in all, I liked it and would use coconut oil again but only in moderation.

Last plug for these muffins is this: they are both tasty and good for sharing. One of the reasons I love baking is because I can share what I make with family, friends, and colleagues. Most of the time I bake desserts, and they have their place, but I like the idea that I could make something slightly more nourishing for people. Make these, stuff your face with them, share them, or eat them one by one for breakfast before going to work.

Adapted form 100 days of Real Food.

Messy level: I think the messiest part of making muffins is getting the batter into cups neatly (and not pouring it on the floor). Otherwise not so messy and pretty straightforward, especially since you only need 2 bowls to make this.

Banana Chai Muffins

Prep time

10 mins

Cook time

22 mins

Total time

32 mins

Serves: 12

Ingredients

1½ cups whole-wheat flour
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
1 tablespoon chai tea (about 3 tea bags)
equivalent of 2 eggs using an egg replacement like Orgran No Egg or Ener-G egg replacer (or just 2 eggs if you're not vegan)
½ cup melted coconut oil
⅓ cup pure maple syrup
2 very ripe bananas, peeled and mashed

Instructions

Preheat the oven to 350°F/180°C.
Line a muffin pan with paper liners and set aside.
In a large bowl stir together the flour, baking soda, salt, baking powder, and chai tea.
Make a hole in the center of the flour mixture. Drop in the eggs, coconut oil, and syrup into the hole. Mix with a fork until it just comes together and set aside.
Gently fold the mashed bananas into the batter.
Fill muffin cups about ⅔ full. This should make about 12 muffins.
Bake for 20-22 minutes or until they brown and a toothpick inserted in the center comes out clean.
Let cool slightly then eat!

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Granola with Nuts and Dried Fruit

Mon, 17 Nov 2014 11:20:51 +0000

I love granola and I eat it for breakfast almost every single day. But, even though I love granola, I take issue with most store bought granola. It’s dry, and expensive, and not always very flavorful. Almost every time I go to the supermarket I end up buying something different. My current favorite, which I’ve bought twice in a row, is called The Food Doctor Cacao & Tangerine Granola (which sounds weird but is good). However, I’m still on the hunt for a great granola.

I have had my perfect granola before. It is from Bayou Bakery in Arlington, VA. I loved that granola! It was nicely flavored and simultaneously crunchy and chewy. There were nice clusters, yummy raisins, and a bit of a sweet flavor. The problem, beyond that I no longer live in Arlington, is that it was so expensive. I don’t totally remember what it costs, but I feel like it was somewhere between $8-12. That’s too much for granola. So I wanted to see if I could make it for myself.

Today’s recipe is my second attempt at making granola. The first time I ever made it, I over cooked it and it had a burnt flavor. Thankfully, this attempt came out great! I used a combination of almond and macadamia nuts and for fruit both raisins and dried cranberries. It was what I had in the house. And that’s what is great about making granola – you can use whatever dried fruits, nuts, and seeds that you like or already having in the cupboard.

Now, full disclosure, this granola isn’t like Bayou’s. It’s crunchy and has clusters, but doesn’t have the chewiness. What makes this recipe better is that this granola smells amazing. When baking it smells like those honey roasted peanuts you can buy from street vendors in New York City. And that is the best smell ever! New York smells gross and that roasted peanut smell wafts over it all and smells like joy, and Christmas, and sweetness in your nostrils. If you don’t know that smell, go to New York, or a Christmas market, or also one time I bought a cup here in London on Tower Bridge. Or make this granola. You need to know that smell.

Anyway, all of that is to say, this granola smells like those New York honey roasted peanuts and it tastes similar once it is finished baking. So I haven’t recreated my perfect granola, but I’ve made something so good that I’m cool with living an ocean away from Bayou. I’ve been eating this granola mixed with yogurt and also by the handful straight from the tub. It easy to double this to make more in case you scarf it down too fast.

Adapted from America’s Test Kitchen. I made a small batch using just 2.5 cups of oats. I did that because I didn’t want a huge batch that I’d feel obligated to eat if it came out badly. Next time I’ll make a larger batch because this is a tasty snack.

Messy level: This is so quick and clean to make. Spray your measuring cup with some cooking spray before measuring the maple syrup and it will slide right out. Nothing will be sticky, then you just mix everything together, and that’s it!