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Maltabella Banana muffins

Maltabella banana muffins

Maltabella banana muffins are absolutely amazing. I am going to rave about these muffins cos gosh they are close to the best muffins I have made so far. I wanted to get this recipe down pretty quick before I forgot how I made them. Maltabella is one of my favorite porridge from back home. We always pack our suitcases loaded with SA products and I am always sure to add this one stuffed in between the layers of clothing or extra food goodies I am bringing with.

Maltabella banana muffins are absolutely amazing. I am going to rave about these muffins cos gosh they are close to the best muffins I have made so far. I wanted to get this recipe down pretty quick before I forgot how I made them. Maltabella is one of my favorite porridge from back home. We always pack our suitcases loaded with SA products and I am always sure to add this one stuffed in between the layers of clothing or extra food goodies I am bringing with. What is Maltabella? Just the most delicious Sorghum porridge ever!

I won’t give myself away coz I’m pretty sure there are a few rules against bringing products over, but anyhoo, I’m sure Maltabella is pretty safe. I have been feeding our son some of the Bokomo Maltabella in the mornings and he truly loves it. I have looked in the bio stores and in the shops, but unfortunately, the good stuff is only imported. The French are not so big on breakfast so obviously, I won’t find it in any store. My next visit though, I’ll be bringing over more than one box, coz I am addicted all over again.

October is the month of cancer awareness, the streets are lined with pink umbrellas and it is so funny to think a year ago in this same street, I was pretty new on the mommy block. Standing under these umbrellas with my toddler gives me a sense of achievement (for a different reason for why they are here of course) Now a year later I kind of feel like I have the hang of it. Most of my friends here are on to baby nr two and I can see the hecticness of it all. I am saying it, because maybe a year later I wish I would’ve enjoyed this stage more. I love this stage of life.

Things are getting “easier” with our son and even though I know it might change soon. I feel rather selfish for it not to change. I love the fact that he is more able to do a few things and that leaves me able to be more than just a mom. Even if it’s frustrating sometimes to get out of that mom brain space, it’s good just to try even for a few months. But I am not going to bore you, let’s get back to these muffins.

They are chewy yet light and slightly grainy but perfectly balanced. They keep you super full and the sweetness of the bananas are an absolute game changer. Obviously, you’d want to slather any kind of nut butter on to this one because that is one of the best ways to eat it. Even a generous amount of butter will be welcomed. It is my absolute heaven. Eating a fresh muffin with peanut butter and caramelized bananas, I mean. Hello, weekend already! For any mom or basically anyone who has a demanding day. Or if you just need a spoil for breakfast time, this recipe is perfect.

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Beginner

Maltabella banana muffins

Maltabella banana muffins

Ingredients 

  • 1 1/2 tbsp flax flour (flax seeds grounded)
  • 100 ml water (1/3 cup )
  • 2 ripe bananas
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp vanilla essence
  • 1 1/2 tbsp coconut oil
  • 2 1/2 tbsp maple syrup
  • 3/4 cup coconut sugar
  • 1 tbsp apple cider vinegar
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 1/4 cup almond meal
  • 1 1/4 cup Maltabella
  • few splashes of almond milk
  • Optional: 1 cup chopped walnuts

Caramelized bananas

  • 1 banana
  • 1 tbsp coconut oil
  • 1 1/2 tbsp maple syrup
  • cinnamon

Method

  1. Preheat oven to 175 degrees Celsius.
  2. Then mash the bananas, add the flax eggs (water plus flax meal, mixed and set to thicken for 5 minutes), vanilla essence, coconut oil (melted), maple syrup, sugar, apple cider vinegar and the extra splashes of almond milk.
  3. Mix the wet ingredients well before adding in the baking powder, baking soda, salt, almond meal, and Maltabella porridge (optional add the chopped nuts).
  4. Mix well until there are no lumps and then add a few splashes of almond milk if needed.
  5. Scoop into a muffin tin lined with paper muffin cases or just use a nonstick spray for the muffin tin.
  6. Bake for 15-20 minutes and leave to cool to room temperature or lukewarm before serving.
  7. This recipe makes four big muffins or 6 medium sized muffins.

Notes:

  • The Maltabella can be subbed by sorghum flour if you don’t have Maltabella available.
  • Coconut sugar and maple syrup can be subbed with brown sugar and honey or agave.
  • Walnuts can be subbed with pecans and even chopped dates will work wonderfully in this recipe.

Caramelized bananas

  1. Heat up a pan and add the coconut oil and slice the bananas and add to the pan.
  2. Grill the bananas slices and flip over and then drizzle over the maple syrup.
  3. Fry for a few minutes until sticky and then serve on top of the Maltabella muffins with extra peanut butter and maple syrup.

Hope you love this recipe, I am off to the stores to look for a Maltabella sub since there is none left in the house!

Happy Baking*

M*

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