Don't try to slip those over-ripe bananas into the kids' cereal or slurp them down as daiquiris; turn them into delicious breakfast muffins.
Yield: 4 muffins or 1 small quick bread. Recipe may be easily doubled.
Time to make: 20 minutes prep; 25 - 35 minutes oven dwell.
Tools needed: 2 medium bowls. Wire whisk. Silicon spatula. Small microwave-proof bowl. Cupcake papers if making muffins; 7 inch X 3 1/2 inch loaf pan if making quick bread. Measuring spoons and/or kitchen scale.
Teff Flour - substitute with "Corona" flour blend.
Tapioca starch - not needed if using "Corona" flour blend. Use 2 additional Tablespoons (20 g.) flour blend instead.
Psyllium Husk Powder - use 1 1/2 teaspoon xanthan gum instead, and reduce buttermilk to 1/3 cup.
Coconut oil - substitute with butter or margarine.
Buttermilk - substitute with whole milk.
Chopped walnuts - substitute with any unsalted nut, or eliminate.
1) Heat oven to 350 F. Line a muffin pan with 4 papers, or grease and lightly flour a 7 inch X 3 1/2 inch bread pan. Place the coconut oil or butter in a small microwave-proof bowl and nuke for 1 minute, or until melted. Set aside to cool.
2) In a medium bowl, whisk together the flour, starch, baking powder, salt and psyllium or xanthan. In a separate medium bowl, thoroughly mix the bananas, coconut oil or butter, milk and egg. Add the wet ingredients to the dry ingredients and mix until all dry are just barely wet. Add the walnuts and fold in.
3) Pour the batter into muffin papers or prepared loaf pan. Bake on a middle oven rack for 25 - 35 minutes (muffins) or 25 - 45 minutes (quick bread) or until an inserted toothpick comes out with only a few small crumbs. Remove to a cooling rack and allow to cool completely before removing muffin papers or turning out the loaf.