Nelly Elliott

Newcastle based blogger, mama, creative, coffee-only with my oxygen, vegan, plus-size fashion lover and feminist.

@nellyscupcakes

Banana, white chocolate and almond muffins.

Ok so I am going to admit something that will sound unusual considering the title of this post but; I don't like bananas. Let me explain, Peeling a fresh yellow banana and biting into it makes me want to gag. The texture, the smell, the stringy bits... Just gross.

However, I do like banana flavoured things and bananas cooked in things. When I buy bananas I spend a full week planning potential banana flavoured treats as I impatiently wait for them to turn all sad and brown. I really wish you could buy gross brown bananas for a huge discount somewhere, maybe my local market will cut me a deal?

I also read this week that Scarlet Johansson's super power is muffin baking! She told E! online that "I can make blueberry, banana chocolate chip…it's like a superpower, just more fattening, I guess." She doesn't really look like she eats many muffins but it did make me feel quite "Hollywood" while baking these badboys...

Ingredients

  • 2 large eggs
  • 125ml olive oil
  • 200g golden caster sugar
  • ½ tsp almond extract
  • 3 small over-ripe bananas
  • 220g plain flour
  • 30g ground almonds
  • 1 tsp baking powder
  • 1 tsp bicarb of soda
  • ½ tsp salt
  • 1 tsp mixed spice
  • 100g white chocolate chips
  • sprinkling of flaked almonds to top.
  • You start off by mixing the eggs, oil, sugar and almond extract together, followed by the mashed up bananas.

    Then you sift in the flour, ground almonds, baking powder, bicarb, mixed spice and salt and fold this gently into the mixture.

    Then you add the white chocolate chips and gently fold these in too.

    Spoon the mixture into the cases up to just before the brim and top with the flaked almonds.

    Bake for 20-25 minutes until risen and springy to touch and a knife comes out clean.

    The result is a decadent and tasty muffin!

    I really want to try some more healthy muffin options, what do you do to make your baking more healthy? Any suggestions for fat replacements or maybe adding bran or wheatgerm? Help!