Banana Bread Muffins

These muffins are so quick and easy to put together, completely delicious and a great way to use up over-ripe bananas. Despite being the most popular fruit in Ireland, with around 70 million being sold each year, about 25% of the bananas shipped to Ireland get thrown away!

Supermarkets are big culprits, as soon as bananas start getting brown spots on their skin, they are replaced with fresher green ones. But we are guilty at home too, us consumers routinely waste around 30% of the food we buy, imagine saving 30% on your food bill each week! As well as wasting our hard earned cash, think of the waste of resources it took to grow, harvest and transport our fresh produce. Wasted food also emits methane as it rots, a powerful greenhouse gas.

So next time you are looking at a bunch of brown, slightly squished bananas, why not make a quick batch of these muffins or pop them in the freezer (peeled and in chunks) to be used another day. Frozen bananas make the creamiest, sweetest smoothies and bananas pack a mighty nutritional punch. Full of potassium which lowers your blood pressure and starchy fibre to fill you up, moderate your blood sugar and feed your all-important gut microbes. Let’s go bananas for bananas!

Liz x

Ingredients (makes 12 muffins)

  • 3 large, over-ripe bananas (or 4 smaller)
  • 125ml olive oil (or any oil you prefer)
  • 250ml oat milk (or any milk)
  • 100g sugar (brown/white both work fine)
  • 400g flour (we like a mix of white and whole meal)
  • 3 tsp bicarbonate of soda
  • 1 tbsp lemon juice or vinegar (to help activate the soda)
  • 1 tsp salt
  • 1 tbsp cinnamon
  • optional extras like chocolate chips, nuts, seeds, raisins, coconut flakes, crunchy sugar etc for topping the muffins or folding through the batter – this is where you can have fun and make them your own

Method

  1. Pre-heat the oven to 175C and line a muffin try with 12 large muffin cases.
  2. Peel 2 of the bananas and mash them in a large mixing bowl. Did you know you can eat the peels too? Reserve them for another recipe or pop them in the compost bin.
  3. Add the oil, milk, sugar, lemon/vinegar and mix well to combine.
  4. In a separate bowl, whisk together the dry ingredients – the flour, bicarbonate of soda, salt, cinnamon and any optional extras like nuts/seeds/chocolate/coconut/raisins etc.
  5. Now tip the mixed dry ingredients into the bowl of wet ingredients. Fold together until just combined. It’s very important here to not over mix and to work quickly. It doesn’t matter if there are a few dry lumps in the batter, just briefly mix together and then get on and get the muffins in the oven as soon as possible. This will ensure you get the lightest, fluffiest muffins. Over-mixing will activate the gluten in the flour and make them dense and chewy. Letting the mixture sit for too long will stop them from rising so much in the oven. So work quickly now.
  6. Divide the batter into the 12 muffin cases and top with slices of the 3rd banana. Add additional extra toppings if you like. Some crunchy sugar is traditional or go for crushed walnuts, seeds or a square of chocolate.
  7. Get the muffins into the centre of the oven and bake for 20-25 minutes or until beautifully risen and golden. This amount of batter should ensure you get those classic tasty muffin tops spilling over the muffin cases – arguably the best bit about a muffin. You’ll know they are done when a skewer inserted into the centre of a muffin comes out clean.
  8. Let the muffins cool slightly in the tin for 5 minutes then carefully take them out onto a cooling rack. Enjoy warm or cold – they should be light, fluffy and moist. Once completely cool, store in an airtight container and eat within 3 days or freeze to keep them fresh.

Orange, Rosemary & Black Pepper Almonds

This aromatic, sweet and salty snack is the perfect nibble alongside a glass of wine or whilst watching a Christmas film. We stock organic almonds in compostable bags if you’d like to make your own. It’s easy to do and the flavour combination is just perfect! You might want to double or triple the batch and give some jars away as festive gifts.

Liz x

Ingredients

  • 500g whole almonds
  • the zest of a large orange (or use a few clementines)
  • 4 tbsp rosemary leaves
  • 2 tsp salt
  • 2 tsp coarsely ground black pepper
  • 2 tbsp olive oil
  • 4 tbsp maple syrup or honey

Method

  1. Preheat the oven to 175C and line your largest roasting tray with baking parchment.
  2. In a large mixing bowl, combine all the ingredients. Taste an almond and add more of any ingredient if you like, perhaps you’d like it extra peppery?
  3. Spread the almonds onto the lined baking tray in a single layer. Bake for 15 minutes or so until the nuts are beautifully toasted. Remove the tray from the oven every 5 minutes to stir the nuts and ensure they are not burning. Keep a close eye on them, once they start to toast they go very quickly!
  4. Allow the nuts to cool completely on the tray before storing them in an airtight container. They should stay fresh for a couple of weeks. Enjoy with a glass of wine and other delicious nibbly bits or gift wrap and share with your loved ones.

Party Food

We are celebrating 15 years of business this week and we’d love you to celebrate with us! To say thank you for all your support we are offering a whopping 15% discount code to anyone who wants one until the 6th of June 2021. Just fill out this form to receive your code. (Please pass the form link on to your friends and family too. We’d be honoured to have them onboard this sustainable food journey.)

There’s never been a better time to treat yourself! Add some bottles of organic wine or chocolates to your order, some cheese and crackers, some pantry ingredients to make a cake… Here are a few recipes to inspire you if you are planning a party too! Just click on the titles to be taken to the recipe blog.

Liz x

Grazing Boards

Create a snack feast for the eyes as well as the tummies with a grazing board. Perfect to feed a crowd with drinks.

Devilled ‘Eggs’

These vegan devilled eggs are a bit of retro fun with a twist. Lightly pickled mushrooms filled with a delicious chickpea purée. Canapés anyone?

Easy Peasy Pizza Party

Make your party-planning life easier with our organic pizza bases (we sell a gluten free one too), jars of ready made tomato sauce, pesto, cheese, olives, capers and more. Perfect pizza every time!

Show-Stopping Salads

Create vibrant, fresh salads with our range of incredible, organic ingredients. The Jay & Joy range of vegan cheeses are just brilliant paired with juicy fruits and crunchy fresh leaves. Add some salty olives and fresh herbs and red onions and you’re in heaven.

Let Them Eat Cake

What’s a party without cake? There are loads to choose from on our recipe blog here. But these are my top 3 to bring out at a party!

Beetroot Chocolate Brownie

Raw Millionaire Shortbread

Classic Chocolate Celebration Cake