What a gross, terrible name for a baked good. However, it does accurately describe the process of these muffins, but not the delicious, delicious taste.
Basically, I was rummaging around in my freezer, thinking, “crap, I’ve got these two small, bananas. They’re not enough to do a full loaf of banana bread, but maybe I cold augment them… somehow? Is that half a cup of frozen blueberries languishing in a sandwich bag? Maybe I can use those too…”
Anyhow, I cook and bake by instinct. This sounds really scary, but as long you know the proper ratios of wet to dry ingredients, you can basically screw around and make up your own recipes. Besides, muffins are really forgiving. I hope you don’t mind that my ingredient list includes portions like “a splash”. I realize that’s not helpful for people who bake like scientists, but for those of us who take a more Jackson Pollock approach to the culinary arts, this sort of thing makes perfect sense.
- 1 cup whole wheat flour
- 1/4 cup cocoa powder
- 2 tsp baking powder
- pinch salt
- 2 smallish bananas, very ripe
- about 1/2 cup frozen blueberries
- 1/2 cup sugar
- 2 tsp vanilla
- 1/3 cup liquid egg whites
- splash of milk, if required
- Stir together flour, cocoa, baking powder and salt. Set aside
- Mash ripe bananas in a large bowl. Add sugar, egg white and vanilla
- Microwave the frozen blueberries for about 1 minute (in my microwave at least…) dump the now thawed blueberries and any juice that comes out from them into the banana sugar mixture
- Stir all the wet stuff together, take your reserved flour mixture, and dump in all at once. Stir it together, but don’t overmix. If the mixture seems too thick and dry for muffins, add a splash of milk.
- Spoon into greased muffin pans and bake at 350 for about 18-20 minutes, or until a toothpick comes out clean.
Variation: Omit the cocoa powder, and reduce sugar to 1/4 cup.