ReceptnaptárMafini od rogača i banane (carob banana muffins)
Carob is a traditional ingredient of the Croatian coast and the Dalmatian islands, ground into a fine flour for baking. Its mildly sweet, cocoa-like flavour means these muffins need no added sugar, and ripe banana supplies the rest of the sweetness. Moist and substantial, they are especially good as a snack.
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Ingredients
Method
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- Preheat the oven to 180 °C and line a muffin tin.
- Mix the bananas with the eggs, oil and yogurt.
- Add the two flours, baking powder, baking soda and cinnamon, and mix only until just combined.
- Fill the tin, sprinkle with walnuts and bake for 20 minutes.
- They keep for 3 days in a box and can be frozen.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The banana should have a speckled skin, because only very ripe fruit gives enough sweetness and moisture.
- Mix the batter only just until the flour disappears: overmixed wholemeal flour makes a dense muffin.
- In a fan oven, bake at 160 °C and check with a skewer. The dark colour of the carob makes it harder to judge doneness by browning.
Frequently asked questions
How long do they keep, and can they be frozen?
They keep for 3 days in a sealed container and for 1 month in the freezer. They thaw in a few hours at room temperature.
What is carob, and what can replace it?
It is the ground pod of the carob tree, naturally sweet and caffeine-free. You can buy it in health food shops; 30 g of cocoa powder also works instead, but it gives less sweetness.
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