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Bunny Muffins CU

Bunny Muffins

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This fun Easter/Spring recipe is a great way to use up those ripe bananas that may lurk in the fruit bowl.

I sometimes have dreams (or nightmares) about bananas as we receive lots of these, often very ripe as part of our mission to intercept food from being wasted.

Being loathe to waste anything, I try to drum up many ways of using them in recipes. This recipe, like most bakes using bananas, requires that they are ripe to ensure that they are soft enough and provide the right sweetness. Bananas ripen through a natural process where they produce ethene (commonly known as ethylene) gas, which triggers enzymes to convert starches into sugars, soften the flesh, and turn the peel from green to yellow/brown.

In the UK, it is estimated that 1.4m edible bananas are binned every day at a cost of £80 million a year. A third of consumers admit to discarding a banana if it has even a minor bruise or black mark on the skin. More than one in 10 also throw the fruit away if it shows any green on the skin.

This waste has an impact:

  • About 5-gallons of water per day is required for one banana tree alone
  • They are mostly flown or shipped over to our country, creating more CO2 gases
  • As with all foods in landfill, as they decompose, they produce greenhouse gases that trap heat in the atmosphere, i.e. global warming

For more information on Food Waste and Climate Change, please see our LCBC Blog.

Bunny Muffins

Joanne Iceton
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 45 minutes
Course Dessert
Servings 6 muffins

Equipment

  • Weighing scales
  • Measuring Spoons
  • Mixing spoon
  • Fork
  • Muffin Tray
  • Muffin liners optional - you can grease the tin if needed
  • Oven

Ingredients
  

Muffins

  • 2 small ripe bananas mashed (about 150g)
  • 4 tbsp brown sugar
  • 50 g Greek or natural yogurt
  • 50 g oil
  • 1 egg
  • 125 g wholemeal flour + 2 tsp baking powder or use 125g self raising flour
  • 75 g chopped chocolate/choc chips

Topping

  • 50 g icing sugar
  • 1 tsp water
  • 25 g desiccated coconut
  • 6 marshmallows cut in half diagonally
  • 12 edible eyes
  • 6 jelly beans

Instructions
 

  • Preheat the oven to 180C.
  • In a bowl, mash the bananas thoroughly with the sugar. Stir in the yogurt and oil and beat in the egg.
  • Stir in the baking powder, then the flour, and mix gently.
  • Stir in the chopped chocolate
  • Spoon the batter into the individual muffin cases.
  • Bake in the oven for 25 - 30 minutes. You can decorate the muffins when still warm, but preferably, decorate when cool.

Decoration

  • Mix the icing sugar with the water in one small bowl
  • Measure the coconut in another
  • Dip the cooled cakes first in the icing, then the coconut.
  • Dip the uncut edges of the marshmallows in the remaining icing, then fix to the top of the muffins for the ‘ears’
  • Press a jelly bean in the cakes to make a nose
  • Press 2 edible eyes in the cakes for the eyes

Notes

These can be stored for up to 3 days because of the fruit content, or frozen (without decorations) for up to 3 months.
Just defrost to eat.
These muffins can be made using gluten free self raising flour (just add gluten free baking powder if using plain. 
They can also be made dairy free if you use dark chocolate (check the ingredients that they do not contain milk solids)/use dairy free chocolate, or omit the chocolate altogether. 
Keyword bakes, muffins

The recipes are free to everyone to use (please give credits to us if you choose to use them), and always will be, but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market. 

Thank you

Card Donations               PayPal Donations

 

Nutritional Benefits:

Bananas: Potassium is important to maintain the functioning of cells, nerves and muscles

                    Tryptophan helps lift the mood and sleep

                    Like all fruit, bananas are a source of soluble fibre; essential for a healthy digestive system.

Wholemeal flour contains more B vitamins (needed to release energy from nutrients and a healthy nervous system) and vitamin E content than white (helping wound healing, immunity and healthy eyes, skin and red blood cells) as well as insoluble fibre essential for good digestive health and stabilising blood sugars.

Lower sugar than most sweet baked foods.

 

dav

Banana & Raspberry Bread

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I come across a LOT of ripe bananas in my role.  As everybody knows, the fruit goes from yellow to overripe quite fast.

In the UK, it is estimated that 1.4m edible bananas are binned every day at a cost of £80m a year. A third of consumers admit to discarding a banana if it has even a minor bruise or black mark on the skin. More than one in 10 also throw the fruit away if it shows any green on the skin.

This waste has an impact:

  • About 5-gallons of water per day is required for one banana tree alone
  • They are mostly flown or shipped over to our country, creating more CO2 gases
  • As with all foods in landfill, as they decompose, they produce greenhouse gases that trap heat in the atmosphere, i.e. global warming

For more information on Food Waste and Climate Change, please see our LCBC Blog.

For this recipe, I also included some frozen raspberries to boost the fruit content and to add a tangy contrast to the sweetness of the bananas, as well as a couple of Weetabix that no one in the family wanted.  #LoveFoodHateWaste

BANANA & RASPBERRY BREAD

Joanne Iceton
A fruity cake type bread, ideal to use up ripe bananas
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Resting time 30 minutes
Total Time 1 hour 50 minutes
Course Dessert, Snack
Servings 1 loaf

Equipment

  • Scales
  • mixing bowl
  • Fork
  • Loaf tin
  • Oven

Ingredients
  

  • 50 g butter
  • 50 g brown sugar you can use regular sugar, but brown enhances the flavours
  • 2 medium ripe bananas
  • 2 eggs
  • 100 ml milk
  • 100 g wholemeal flour*
  • 100 g plain flour*
  • 2 tsp baking powder*
  • 125 g raspberries frozen or fresh
  • Handful of rolled oats
  • 1 tbsp demerara sugar or use brown
  • 2 Weetabix, crushed

Instructions
 

  • Oven 180c.
  • Beat the butter with the sugar then mash in the bananas until as smooth as possible. Beat in the eggs and milk. Alternatively, add these ingredients to a food processor and blend then pour into a mixing bowl.
  • Stir in the baking powder, flour and Weetabix then mix well. Gently stir in the raspberries.
  • Pour into a greased or lined loaf tin. Mix the oats with the demerara sugar then evenly sprinkle over the batter. Bake for 55 - 60 mins (an inserted skewer or knife should come out clean).
  • Leave to cool for 30 mins before removing from the tin. For better slicing, leave to cool fully

Notes

This will keep for 1 - 2 days because of the fruit content in an airtight container and up to 5 days in the fridge. It is also lovely if toasted.
You can swap the fruit in this recipe for any other chopped fruit, e.g. peaches, mango, blueberries, apple.
I have also tried this with 100g of dark choc chunks, as well as drizzled with white chocolate.
*If you do not have wholemeal flour, you can substitute it and use all plain (200g). You can also use 200g self raising flour and omit the baking powder.
Keyword bakes, bananas, raspberries

The recipes are free to everyone to use (please give credits to us if you choose to use them), and always will be, but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market. 

Thank you

Card Donations               PayPal Donations

 

Nutritional Benefits:

Bananas: Potassium is important to maintain the functioning of cells, nerves and muscles

                    Tryptophan helps lift the mood and sleep

Raspberries: Antioxidant vitamin C for repair of tissues and maintaining the immune system

    Berries are best eaten raw as some of the vitamin C content is destroyed when exposed to heat. Using frozen raspberries for this recipe means that the heat does not penetrate the fruit as much meaning more nutrients are retained.

Like all fruit, bananas and raspberries are a source of soluble fibre; essential for a healthy digestive system.

Wholemeal flour contains more B vitamins (needed to release energy from nutrients and a healthy nervous system) and vitamin E content than white (helping wound healing, immunity and healthy eyes, skin and red blood cells) as well as insoluble fibre essential for good digestive health and stabilising blood sugars.

 

Lower sugar than most sweet baked foods.

 

Eva's Apple & Plum Pudding

Eva’s Apple & Plum Pudding

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This recipe is based on the traditional Eve’s pudding but made with a more nutritious twist (and a great way to use up ripe bananas).

I’ve renamed this in memory of my wonderful Nana Eva who fed many others over the years and who still continues to inspire me to feed others with love.

EVA'S APPLE & PLUM PUDDING

Joanne Iceton
This recipe is based on the traditional Eve’s pudding but with a more  nutritious twist and renamed in memory of my nana Eva who inspired me to feed others with love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert

Ingredients
  

  • 2 ripe bananas
  • 50 g butter melted, you can also use coconut oil
  • 1 egg
  • 3 tbsp. milk
  • 2 tsp. ground cinnamon
  • 2 tsp. vanilla extract
  • 1.5 tsp. baking powder
  • 125 g wholemeal flour you can use plain or 50/50 if wished
  • 2 apples or you can use 1 large bramley apple
  • 2 - 4 plums depending on the size
  • 2 tbsp. honey or maple syrup this is optional but needed if using a bramley apple

Instructions
 

  • Oven 190c
  • Mash the bananas then add the melted butter/coconut oil, egg and milk. Mix well.
  • Add the cinnamon, vanilla and baking powder, stir in then add the flour mixing again. Set aside
  • Wash the apples and plums. Take out the core of the apple and halve the plums taking out the stone. Chop into small chunks or slices then add to a greased 20 x 20 cm baking tray. If using bramley apples, add the honey, otherwise this can be omitted.
  • Pour over the batter mix, smooth then bake for 30 mins until a skewer inserted in the batter comes out clean.
  • Take care as the pudding will be very hot and is best left for 15 mins before serving. It is moist enough to serve on it’s own but may also be served with custard or cream.
Keyword apples, plum, pudding

The recipes are free to everyone to use (please give credits to us if you choose to use them), and always will be, but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market. 

Thank you

Card Donations PayPal Donations

Nutritional Benefits:

Using wholemeal flour increases B vitamins (needed to release energy from  nutrients and a healthy  nervous system) and vitamin E content  helping wound healing and healthy red blood cells) as well as insoluble  fibre essential for good digestive health and stabilising blood sugars.

The phytonutrients and antioxidants in apples can help to lower blood pressure, reduce the risk of type 2 diabetes, heart disease and certain cancers. Apples are low on the glycaemic index due to their high fibre content and along with its antioxidants, help to protect against degenerative brain diseases such as Alzheimer’s and Parkinson’s .

Banana contains a high amount of soluble fibre, potassium (important for  maintaining fluid balance, blood pressure and nerve and muscle function) and vitamin C. They also contain a prebiotic; inulin which is feeds the beneficial (probiotic) gut bacteria which is the first line of defence for the immune system. They are an excellent quick energy source.

Plums are also rich in antioxidants particularly anthocyanins and polyphenols  (found in purple or deep red fruits and vegetables) which are cancer preventative, improve cardiovascular health, reduce the impact of dementia, reduce inflammation and studies have shown they may help to reduce short term memory loss.

This recipe contains a lot less sugar than most cakes.