Before I scored my sweet toaster oven, I went through a mug cake stage. For those of your who don’t know, you can easily make a one serving cake in the microwave in a coffee mug. Some of the recipes I found were duds, but some weren’t half bad. This morning I was craving some banana bread, but alas I didn’t have the ingredients to make a whole batch. So I found a few basic recipes for 1 serving banana muffins, adapted it for two people (wouldn’t want the boyfriend to starve to death) and finally got some more use out of my way too expensive muffing tin.
You may notice the jar of Speculoos spread behind this wonderful muffin. One of my friends went home to Belgium for Christmas and was nice enough to bring me a jar of this nectar of the gods. People in the States refer to this as cookie butter, which is pretty much what it sounds like. A butter-like spread, made from cookies. Hopefully the guy who invented this won some sort of Nobel Prize for his efforts.
Back to the muffins, I was pretty pleased how they turned out. My only complaint would be that my bananas weren’t quite overripe enough. The more ripe the banana, the sweeter the fruit. I knew that they weren’t quite brown enough before I baked, so I compensated by using some dark brown sugar. Next time I will wait for the ripe bananas so I can have more banana flavor.
- 6 T of flour (I used all purpose)
- 1/8 tsp of salt
- 2 T (plus a little extra) of mashed banana
- 2 T of oil (I used sunflower seed oil, it’s what I have on hand to cook with)
- 2 T milk
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp vanilla
- 2 T dark brown sugar
- Mix the dry ingredients in a small bowl
- Mix the wet ingredients in a separate bowl
- Stir together until just combined
- Pour batter into the two middle cups of a muffin tin, and bake for about 15 minutes at 325F (or until a toothpick comes out the center of the muffin clean)
- Pig out