When I sat down to write this week, I intended to compose a piece about vulnerability. I was going to dive into how this situation has exposed a lot of my own weaknesses, but also given me more clarity about my strengths, resiliency, and independence. While I am still going to write that piece (check back later this week :) ), I decided that there was too much seriousness on the internet today. So, instead, you get a new muffin recipe (talk about a hard 180).
Last week on my instagram call for blog topics, my aunt requested my favourite banana muffin recipe. I literally can’t pick one because I have too many (banana blueberry, PB banana choc chip, greek yog + cocoa banana, to name a few). But all of those are pretty run-of-the-mill, and I was feeling nostalgic… thus, I bring to you my Hummingbird Muffin recipe, born in my kitchen about half an hour ago.
We all know that Spain is overwhelmed right now, and that knowledge - and my inability to do anything about it - sparked the inspiration for this recipe. I hope it might bring a little lightness and send positive energy to all those suffering and on lockdown there. The recipe idea comes from the sweetest cafe in Girona, La Fabrica. If you haven’t been to La Fabrica cafe, then let me tell you; it is a magical little spot. And if you’ve been but not had the hummingbird cake, then I have to tell you: you made an error. That hummingbird cake is the stuff of dreams. Similar to a carrot cake, but far more whimsical. And since we’ve been in quarantine and spending more time dreaming about the beautiful places our bikes have taken us (no complaining, it’s a necessary reality), I thought I would throw together a (ride food friendly - i.e. easily transportable, and heartier than cake) recipe that reminded me of Els Angels, La Fabrica, and bike rides in the sun.
So without further ado, here is my recipe for Hummingbird Muffins.
Ingredients
- 1 cup quick oats
- 1 cup all-purpose flour (WW or unbleached)
- 1/4 cup ground flaxseed
- 1/2 tsp salt
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 cup maple syrup
- 1 egg
- 1/4 cup melted butter
- 2 mashed bananas
- 1 tsp vanilla extract
- 3/4 cup (mostly drained) crushed pineapple
- couple handfuls chopped walnuts
Method:
- Preheat the oven to 375
- Whisk the dry ingredients together
- In a separate bowl, whisk the maple syrup, egg, and butter until it’s fully mixed and a little fluffy
- Stir in the vanilla, bananas, and pineapple
- Gently fold the wet ingredients into the dry, mixing until just incorporated (don’t overmix - you’ll end up with tough muffins)
- Stir in the walnuts.
- Divide amongst 12 muffin cups (lined with paper or greased) and bake for ~18 minutes, until a stabbing implement comes out clean.
- Enjoy :)