Not quite a muffin, definitely not a cupcake = cups – right? Whenever I make something, the combination usually randomly comes to me. I saw these spotty bananas in the fruit bowl and got the urge to bake something, so I had a gander what ingredients we have and I just whipped something up. Sometimes the outcome is a delicious recipe and sometimes its a recipe that never needs to be shared…
I’ve spoken before how I love a dense baked good and these fit the bill. They aren’t super dense, but they are no angel fairy light cake. There is substance to it, met with the soft crunch of the baked macadamia. The banana and maple syrup offer the most delicious sweetness and the cinnamon just warms them up to go with your nice hot cuppa on a chilly Winter’s day.
Thats right, Winter is now here in Australia and its starting to get legitimately freezing. I actually wore tights yesterday for the first time in forever. I used to wear tights basically any time I left the house in the UK from the months of September to July, but here on the Southern hemisphere its bloody boiling most of the year. I am definitely one of those people who has their tights pulled right up to their waist. It is extremely sexy, Johnny is one lucky man…
I still get super weirded out by the fact it is Winter in June, July and August. If you say the word August to me I immediately picture ice creams, British BBQs in the early 20s and all us Brits wearing next to nothing because its “hot” outside. Its just bizarre, still, to me that everything is backwards in the southern hemisphere. Its like me and time difference. Don’t get me started on time difference. FREAKS ME OUT. Like there is basically a whole day bar 2 hours between Auckland and Honolulu, so when Auckland goes to bed, Honolulu goes to bed, to wake up to the day that Auckland has just gone to bed from- it is SO fucking weird. Johnny thinks its hilarious, you may think I am a bit simple minded, but I’m just easily wowed and freaked out haaaa. Anyone else!?
Anyway, I ate two of these little cups of deliciousness after they came out the oven all warm and toasty. They were soft on the inside and had that delicious golden brown crunchy top bit – GLORIOUS. They are pretty simple to make, make for easy to go breakfasts and snacks, are full of wholegrain goodness and are fully vegan already due to the lack of mooing, clucking or buzzzzzing ingredients. I usually love honey in baked goods, but maple syrup adds such a tasty and different sweetness. I forgot how much I loved maple syrup until we forked out to by some to make BBQ sauce for some burgers. It is SO GOOD. It reminds me of when we used to have scotch pancakes from a packet for breakfast growing up, drowned in butter and maple syrup… mmmmm…
Right, I better get a move on with some other bits and bobs before I Skype my Mum back home in England where they are NINE HOURS behind me, SO WEIRD…
Maple, Macadamia and Banana Oat Cups – Makes 12
2 tbsp chia seeds and 6 tbsp milk of choice to make chia “egg” (I used oat milk).
2 cups of rolled oats
3/4 cup raw macadamia nuts
1 tsp baking powder
Pinch sea salt
1/2 tsp cinnamon
3 medium spotty ripe bananas (must be spotty and ripe for sweetness!)
1/2 cup maple syrup
1/2 cup oat milk
- Pre-heat the oven to 180 degrees Celsius. Line a 12 muffin pan with small sized muffin cases.
- In a small bowl mix the chia and oat milk together and leave to sit until gel like.
- Add the oats to a food processor and grind into a finer but still chunky flour consistency. Pop in a bowl and set aside.
- Add the macadamias to the processor and process really quickly until ground down a little into little chunks like in the photo above in the post. Add to oat flour.
- Add the baking powder, cinnamon and sea salt to the oats and macadamias and mix until thoroughly combined. Set aside.
- In a large mixing bowl mash the 3 bananas. Then add the maple syrup and mix thoroughly.
- Add the oat milk and chia gel and mix until all combined.
- Add the dry ingredients to the wet and stir until thoroughly combined.
- Add approximately 2 tbsp of the mixture to each muffin case and even the top of the mixture out.
- Pop in the oven to bake for 25-30 minutes or until a fork comes out clean and the the tops of the cups are golden brown.
- Leave to cool for at least 30 minutes and dig in.
Does time difference weird you out? What is your favourite muffin/cupcake/cup combo?