There’s something very peaceful and relaxing about spending a Sunday afternoon baking goodies for the coming week. I can’t say that I do bake and meal prep every Sunday, but I really want to get better at it. Especially when it comes to baking. Unless you’re buying freshly baked bread from a bakery, you really can’t compare home made bread to store bought. The bread you make yourself has so much more taste, and you also decide exactly what’s in it (i.e. you don’t need to use additives or weird stuff).
Every time I make my own bread I curse myself for not doing it more often. Producing all the bread your household consumes need not take much time, nor energy from you. It’s easy, and to be honest, the bread (or dough) does most of the work on its own. Yet, the lazy side of my brain keep telling me that it takes waaay too much time to bake myself. Well, let’s just say that I’m trying to change things over here.
I actually have been baking more bread lately, but mostly I’ve been eating my weight in banana muffins. When I had a breakfast event with Stevia Sweet last autumn I developed a recipe for banana bread and I’ve been making it a lot afterwards. A few weeks ago I saw a picture on Pinterest where banana bread was turned in to muffins. How awesome! I decided to test that myself right away and I’ve already lost count on how many times I’ve made these banana bread muffins since then. I’ve also started to add blueberries to the batter which makes the muffins even tastier.
I’m a firm believer that no day is complete without a good snack. You know, when the clock turns 3 pm and you have a couple of more hours to work but you just seem to not be able to keep your head up? What you need then is a great snack and a cup of coffee or tea. Depending on how hungry you are, you can either go for a small, sweet snack like chocolate truffles, or you can grab one or two of these muffins.
Since you don’t know what you will be wanting throughout the week, it’s nice to have a few options at hand. Stacking up on bread, muffins and truffles on Sunday keeps you prepared for any situation that might arise during the week. But, in case you forget to prep on Sunday, these muffins take almost no time to prepare so in an emergency situation, you can just make them when that 3 o’clock-craving starts to kick in.
Banana bread muffins with blueberries
2 dl | 200 ml all-purpose flour
2 dl | 200 ml spelt flour
1 1/2 tsp bicarbonate of soda
2 tsp cardamom
1 1/2 tsp cinnamon
1/2 dl | 50 ml stevia or other sweetener
2 ripe bananas
2 1/2 dl plant milk (I used oat milk)
1/2 dl rapeseed oil
1-2 dl blueberries
In a baking bowl, combine all the dry ingredients.
Peel the bananas and add them to a blender.
Also add oat milk and rapeseed oil to the blender and then mix until smooth.
Transfer the banana ”smoothie” to the baking bowl and combine with the dry ingredients.
Add the blueberries to the batter and stir carefully, avoiding the mash the blueberries.
Place 12 muffin liners in a muffin tin.
Divide the batter between the muffin liners.
Bake in the middle of the oven for about 30 minutes, or until golden brown.