Sunday, 3 November 2013

Moving and Banana Muffins

I'm leaving Berlin in three weeks. This is partly why I have been so quiet lately - I've had way too much to do.
This is the current situation in my living-room.

Up to this morning it looked so much worse but my parents helped me pack lots of stuff this weekend. And I sold my washing machine. After carrying a the beast down four flights of stairs I am convinced I'll never do crossfit - seriously...why would I want to lift crazy-heavy stuff or my own crazy heavy body for fun (and yes, before today I was totally toying with the idea of giving it a go)?!?!?
Anyhow...on the up side - three weeks to go till the rest of my stuff descends upon my parents' house and three weeks to go till I don't have to wear the stupid ankle brace from stupid land anymore. Wanna bet I'll fall down the same set of stairs with yet another box the second it comes off? 
Before I packed up the muffin tins (they're getting a tour of East Germany right now) I made banana muffins. The original recipe was from Felix Olschewski's Urgeschmack Dessertbuch which you should have a look at irrespective of whether you have allergies, are following a Paleo diet or eat pretty much everything. Also, if you don't speak German, buy it anyway and use Google translate. The first half of the book is about ingredients and he discusses their pros and cons in a way I really liked (in two sentences he pretty much convinced me to use honey rather than agave syrup). 
Anyhow, a few changes and 20 minutes (18 of which were baking time) after deciding to make muffins I was staring at these beauties

There are a few caveats though:
If you are looking for super airy muffin-top heavy muffins, make something different, they're quite dense and I doubt you'd manage to get them to overflow properly even if you filled them to the brim.
If you don't like coconut -  don't make them because they do taste of coconut.
If you are baking for a nut-free event - there are some almonds in there.
I'm sure there are lots of other things I could warn you about, the most important one is probably:

These are some of the nicest muffins I've made in a while!

 They are super moist from the banana, they don't have that baking soda taste to them most other muffins have (because the eggs and banana are used as raising agents), and last but not least, since I really like coconuts and bananas they are pretty much my personal version of the ideal food.

All right, you can preheat your oven now :)

Banana Muffins (adapted from Oschlewski)
4 Eggs
2 medium Bananas
50g Chopped Almonds
125g Desiccated Coconut 
40g Coconut Oil (melted)
Vanilla Extract (optional)
Pinch of Salt
1/2 tsp Cinnamon

Preheat your oven to 180˚C.
Mash the bananas with a fork, then whisk the mush with the eggs until the mixture is frothy.
Add all the other ingredients and stir until things are just combined. I don't actually know whether that makes a difference for this recipe because I was worried I had combined them for too long and they didn't turn all solid and leathery or however you want to describe the weird state lots of other muffins go into if you over-mix the wet and dry ingredients.
Fill 12 lined muffin tins with the batter and bake for 18 minutes or until they start to brown.
Wait until they are cooled before you eat them. Trust me. It's worth waiting.

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