It has been more than a month since I last posted a recipe. It has also been more than a month since the lockdown (here in Singapore, we call it the 'circuit breaker') started. On 2 June, the 'circuit breaker' will gradually, in stages, be lifted. While I look forward to the lifting of the lockdown, I feel apprehensive about going back to school/work again, especially in the current climate with coronavirus. The numerous uncertainties make me uncomfortable and nervous.
Thankfully, this week I have been awakened to my lack of faith and have been reminded how important it is for me to not lose hope.
2 Corinthians 4:16-18
"So we do not lose heart. Though our outer self is wasting away, our inner self is being renewed day by day. For this light momentary affliction is preparing for us an eternal weight of glory beyond all comparison, as we look not to the things that are seen but to the things that are unseen. For the things that are seen are transient, but the things that are unseen are eternal."
That being said, does this mean that I am no longer worried about the unknowns? Certainly not. However I am grateful for the things that bring me comfort in these times: God, loved ones, and good comfort food.
This brings me to these banana muffins. Most of my favourite foods are also comfort food to me, and the humble chocolate chip banana muffin (or banana bread) is not exception. The banana muffin is an unassuming kind of comfort food, made simply with simple ingredients. The great thing about these is that they are healthier too, made with wholewheat flour and with no refined sugars. I call them 'healthier' because I do not want to claim that they are 100% healthy (everything in moderation!), but they are, by comparison, more wholesome than your average sugar-filled muffin.
A simple bake for complicated times. Make it, share it, and eat it heartily.
Healthier Banana Muffins
Makes 10 large muffins or 12 standard muffins
Ingredients
250 g (scant 2 cups) fine whole wheat flour or spelt flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
350 g overripe bananas (about 3 large bananas)
2 large eggs
200 g (scant 3/4 cup) honey or maple syrup
85 g (1/3 cup) Greek yogurt
65 g (1/3 cup) olive oil
1 tablespoon vanilla extract
100 g dark chocolate chips or chopped dark chocolate
1 to 2 tablespoons demerara sugar or turbinado sugar, for sprinkling on top of the muffins (optional, but recommended if you want a crunchy muffin top)
Method
Prepare a 12-hole muffin tin by lining the holes with parchment paper or cupcake liners. Alternatively, you could d without any liners or parchment. Simply brush the muffin tin with oil or spray with cooking spray.
Preheat the oven to 200°C.
In a medium sized bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg.
In a separate large bowl, mash the overripe bananas until smooth-ish, like puree. Add in the effs, honey or maple syrup, greek yogurt, olive oil and vanilla. Stir together until combined.
Add the flour mixture into the banana mixture. Whisk together until just combined, then stir in the chocolate chips. Do not over-mix the batter.
Divide the batter into the muffin holes. Sprinkle the tops of the muffins with a bit of demerara or turbinado sugar.
Bake the muffins for 15 to 18 minutes, until they are golden brown and a skewer inserted into the middle of the muffin comes out clean.
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Or, like me and my family, devour the muffins warm and fresh from the oven (but don't scald yourself!).
Cooled muffins can be stored in an airtight container for up to 3 days. For longer storage, I recommended wrapping the muffins and freezing them for up to one month. But really, these are best eaten fresh and warm. Enjoy!