www.womanthismonth.com September 2021 55 LIFESTYLE | food Ingredients: (makes 12) · 3 ripe bananas (on the softer side) · A handful of blueberries or rasberries · 12 walnut halves · -1/2 cups all-purpose flour (or half-and-half with whole-wheat flour) · 1 cup soft brown sugar · 1 teaspoon baking soda · 1/2 teaspoon salt · 1 large egg at room temperature · 1/3 cup vegetable oil (you can substitute half the quantity with unsweetened applesauce) · 1 teaspoon vanilla extract Method 1. Combine dry ingredients in a large bowl. 2. Mash the bananas. Squeeze the berries lightly with a fork, just till they are bruised and slightly opened up. Add to the mashed bananas. 3. Add egg, oil and vanilla; mix well. 4. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. 5. Top each muffin cup with a walnut. 6. Bake at 180°C for about 20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins sit for about 10 minutes outside the oven and then transfer them to a wire rack to bring to room temperature. 7. To freeze, pop into the freezer until solid (around 30 minutes) and then wrap each muffin with foil, place in an airtight freezer-safe container and stow away for up to 2 months. BANANA BERRY MUFFINS These are ready in a jiffy when you have some time to spare, like over the weekend, and just the knowledge of having them in the freezer for breakfast on any weekday will give you a sense of calm and control. Plus, you get bonus points for serving a healthy morning meal to the kids.
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