Delightfully moist Banana Bread Muffins with Macadamia Nuts & Dark Chocolate, cute single serving that is a great grab-and-go snack.
What a month it has been. I have some very exciting news to share. Sorry for diverting a little bit. A production company contacted me a while back if I were keen to appear on Chef Luke Nguyen’s show in KL. Being a fan of his tv shows, my favourite being Luke Nguyen‘s Vietnam, naturally I said yes! I was among a few other bloggers showing Luke our favourite secret Malaysian eats and street food vendors. The filming in KL is one of the episodes for Street Food Asia airing next year. It was awesome to find out that Luke just exactly like how he is on tv, very down to earth and funny, though behind the scenes he takes his work very seriously. Just having the experience of showing Luke our delicious Malaysian food is priceless and fun. Crossing my fingers that my few seconds on the show, does not get cut out by the director.
Ok, now back to the original purpose of this post.. a great grab-and-go Muffins tweaked from my favourite Gluten Free Banana Bread recipe.
I hardly ever repeat a recipe. This comes from the fact that I am always intrigued, in all areas of life with the new and the unusual. But this Non-Repeating Food Blogger Syndrome is also partly caused by this blog. If I am going to make something, I figure I might as well make something new that will – hopefully – spark your interest, my dear readers. Not that you should feel guilty or anything.
As much as I miss my standard “20 recipe repertoire” pre-blogging days, there is just not enough time to invent new recipes and repeat old ones! However, I do often tweak on tried-and-true recipes as stepping stones for new attempts. Like using cempedak or durian with my favourite Gluten Free Banana Bread recipe, so delightfully moist and flavorful that they surpass the regular banana bread.
This recipe is a banana version, but you can easily substitute with cempedak or durian puree when they are in season. I prefer muffins instead of a loaf, just because muffins are single-serving, cute and makes a good grab-and-go snack. Delightfully moist and flavorful, I like them best fresh out of the oven (after cooling them down). These can be easily frozen, just reheat them in the oven for a couple of minutes.
- 2 cups Flour (I use gluten free blend of 1 cup sorghum flour, ½ cup brown rice flour and ½ cup tapioca flour.
- 1.5 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Ground Cinnamon
- ½ teaspoon Salt
- 3 tablespoon Coconut Sugar
- 2 medium Eggs
- 60ml (¼ cup) Olive Oil
- 3 medium very ripe Bananas (about 380g with skin)
- ½ cup Macadamia Nuts - chopped
- ½ cup Dark Chocolate (60%) - chips or roughly chopped
- Preheat oven to 175C/350F.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In another large bowl, add sugar and bananas, and mash with fork.
- Add the rest of the wet ingredients: honey, eggs and oil. Mix well.
- Stir in the dry ingredients and mix well. Add the nuts and dark chocolate chunks, and fold into the batter.
- Fill the batter into muffin liner, up to ¾ of the liner. Bake for 30 minutes, check if they are ready with a toothpick. Cool for about 15 minutes in the pan. After 15 minutes, leave them on a cooling rack.
- These muffins can be easily frozen, reheat them in the oven for 10 minutes to enjoy.