Banana and Coffee Breakfast Muffins

There she was, going through her wardrobe trying to find her winter coat. I couldn’t help but to notice an extremely familiar smell.Fruity.Rotting.Abused bananas! She literally stores her bananas in her cupboard! It was more of a mini plantation than anything else. This recipe is especially for those who have bananas which we medical students like to refer to as ‘gangrenous’ – bananas that plead to be put out of their misery.



Ingredients
preheat oven to 170 degrees Celsius

A
1.85 mls of vegetable oil / olive oil
2. 4 ripe bananas, smashed (use gangrenous bananas [over-riped ones])
3.3/4 cup sugar ( preferably brown sugar)
4.1 beaten egg
5.1 tsp vanilla extract
6.1 tsp coffee essence (optional)
7.1 cup chopped pecans / walnuts (optional)
8.1 1/2 tbsb of strong coffee

B
1. 1 1/2 cups of flour
2.1 tsp of baking soda
3.a pinch of salt.

Method

1. Mix (A) in a large bowl with a blender.
2. Add sieved (B) into the mix.
3. Mix well. (DO NOT USE A BLENDER to incorporate (B) into the wet mixture.Use a wooden spoon)
4. Pour mixture into muffin tin. (makes 12 standard size muffins)
5. Bake at 170 degrees Celsius for 30-40 minutes.

*Use a thin skewer to check whether the muffin is done. If the skewer comes clean from within the muffin, means it's done.

Info

Instead of using butter, I used oil to reduce the calorie rating of the muffins. These muffins make great breakfast addition- coffee and banana, a great way to add to your 5-a-day. Spread muffins with Extra Light Flora for the added sinfulness!