chocolate banana malted blueberry almond muffins

I was making a batch of Malted Banana Chocolate Chip Muffins for a friend and I had some bananas left. 

I didn’t have time to make banana bread, nor did I have time to research what I could make with the bananas and I HAD to use them then or chuck them.

Since I don’t believe in wasting food, I decided I was going to take the same recipe, adapt it and make something similar yet different. As my friend Jana likes to say, “Make it your own!”

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The results were these moist and delicious Chocolate Banana Malted Blueberry Almond muffins!

I really loaded these muffins – you get the juicy blueberries and crunch from the almonds, as well as chocolaty-malty yummy flavors. In addition to all that, I used whole wheat flour instead of plain flour, so these are super healthy muffins as well as super delicious muffins! Why hadn’t I come up with this before??

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And they are really easy to put together too! Let me show you how.

In a mixing bowl, add mashed bananas and sugar. Using the paddle attachment, beat this to blend. It does not take long, about 2 minutes. You can also beat this by hand using a balloon whisk.

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 Add oil and eggs and beat to combine.

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Add the dry ingredients in 2 addition and mix until just combined, DO NOT over mix!

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Using a spatula, gently fold in the blueberries.

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Divide the batter into cupcake liners – if you are not using cupcake liners, spray the muffin pans with oil before using. Top with sliced almonds.

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Bake at 180°C for 30 minutes.

Cool the muffins in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.

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The muffins can be kept in the fridge in an air-tight container for up to 5 days or in the freezer for up to 3 months. Thaw in the fridge before re-heating – 15-20 seconds on HIGH in the microwave will bring the softness back!

 

Chocolate Banana Malted Blueberry Almond Muffins
Yields 12
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Ingredients
  1. 1 1/2 cup smashed bananas (about 4 medium bananas)
  2. 1 cup (200g) caster sugar - I used 120g
  3. 1/4 cup (60ml) vegetable oil - I used canola oil
  4. 2 large eggs
  5. 1 1/2 cups (250g) whole meal flour
  6. 1/4 cup (55g) malted milk powder - I used Chocolate Horlicks
  7. 3/4 teaspoon baking soda
  8. 3/4 teaspoon salt
  9. 1 punnet (125g) frozen (or fresh) blueberries
  10. 1/4 cup sliced almond
Instructions
  1. In a mixing bowl, add mashed bananas and sugar. Using the paddle attachment, beat this to blend. It does not take long, about 2 minutes. You can also beat this by hand using a balloon whisk.
  2. Add oil and eggs and beat to combine.
  3. Add the dry ingredients in 2 addition and mix until just combined, DO NOT over mix!
  4. Using a spatula, gently fold in the blueberries.
  5. Divide the batter into cupcake liners – if you are not using cupcake liners, spray the muffin pans with oil before using. Top with sliced almonds.
  6. Bake at 180°C for 30 minutes.
  7. Cool the muffins in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.
Notes
  1. The muffins can be kept in the fridge in an air-tight container for up to 5 days or in the freezer for up to 3 months. Thaw in the fridge before re-heating – 15-20 seconds on HIGH in the microwave will bring the softness back!
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/