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Maple Banana Breakfast Muffin

Maple Banana Breakfast Muffin

Last week, E started working in Connecticut. It is a change that feels much bigger in reality than it sounds. To E, a five minute bike ride is now an hour long train ride. For me unfortunately, that means no more weekday dinners together. Neither of us are excited about the prospects of the reverse commute, but we brainstormed to make the best out of it. A monthly reading club? Start a new hobby? Naturally, my solution veers towards food, and resorted to E’s favourite banana bread.

If there's one thing I learnt from meal prepping, it's the versatility of a muffin tin. Of course, banana muffins are nothing new, but it's their portability and resistance to drying out that make them so great for eating on-the-go. I don’t know how you like your muffins, but I like mine tall and domed, with a crunchy top browned to perfection. Although streusel ensures a crunchy top, I opted it out to keep the muffins light and healthy. In fact, I totally embrace the sticky top that a muffin attains after a day or two, it reminds me of these packaged chiffon cake I loved as a child.

This recipe is a quick, one bowl solution for a sweet and filling breakfast. Like any muffins, make sure not to overmix, or else gluten will start to develop and the texture will become tough instead of fluffy and moist. To achieve that beautifully risen dome, I also like to bake my muffins at a higher temperature for a few minutes before lowering the temperature for the rest of the bake.

Banana Maple Breakfast Muffin

Makes 11 standard size muffins.

⅓ cup extra-virgin olive oil
½ cup maple syrup
2 eggs, room temperature
3 mashed ripe bananas
¼ cup almond milk
1 teaspoon baking soda
1 teaspoon vanilla extract1
½ teaspoon salt
½ teaspoon ground cinnamon
1 ¾ cups whole wheat flour
⅓ cup old-fashioned oats, plus more for sprinkling on top
1 teaspoon turbinado sugar, for sprinkling on top

  1. Preheat oven to 375°F. Grease 11 cups of the muffin tin with olive oil or simply line them with muffin cups.
  2. In a large bowl, beat the olive oil and maple syrup together with a whisk, until homogenized. Add eggs, one at a time, and beat until mixed. Add in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
  3. In the same bowl, add the flour and oats and mix slowly with a large spoon, until just combined. At this point, you can fold in ¾ cups of any mix-ins, like nuts, chocolate or dried fruit.
  4. Using an ice cream scoop, divide the batter evenly among the prepared muffin pan, filling each cup almost to the top. Sprinkle the tops of the muffins with some oats, followed by some turbinado sugar.
  5. Bake for 5 minutes, then lower to 325°F and bake for another 18 to 20 minutes. The tops should be golden brown and spring back to the touch; a toothpick inserted in the center should come out clean or with a few moist crumbs.
  6. Allow muffins to cool in the pan for around 5 minutes, before transferring to a wire rack to cool. If not using muffin cups, use a straight spatula or a butter knife to loosen them from the pan. Served warm or at room temperature.

To store:
Allow muffins to cool completely before storing. These muffins will keep in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months.
 

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