Last week I spent a few hours in my kitchen! I was baking some healthy muffins. And I have to share both the recipe and the story behind it! Because I’m not a gifted chef, and if I’d have to pick one thing I’m really really bad at, it would be cooking, I’ve done more damage than actual cooking in my kitchen, haha:)
Anyways, we planned a picnic with the girls, where we had to bring something to eat. And because I should eat healthy (which I’m not really able to recently), I decided to fix something healthy. I picked banana muffins, got all the ingredients, for which I went to DM and started baking.
I made a dough, and because my thoughts were still in Norway, where a spoon and hot water was enough to fix a meal, I managed to pour the dough straight into the paper cups instead of the mold, which I realized as soon as I sat down on the couch and set the stopwatch. So what do you think happened:D The dough was all over my oven, haha:D
Twenty muffins went straight into the trash can and fortunately I didn’t use all the dough, so I put the rest in the mold, how I was supposed to in the first place. I baked another 6 muffins, which turned out great, but I realized that 6 was too little. So I repeated the whole process of making the dough and put another 6 muffins into the oven. But I sat down on the couch and started writing an article about Lofoten and of course, I forgot to set the timer. After two hours, something started to smell and I immediately realized what it was. They were all black as coal, so I packed my six muffins and got going.
Anyways, the girls said they were good 🙂 :))) Here’s the recipe!
For 12 muffins you’ll need:
120 ml of milk (I don’t own regular milk, so I used almond milk and it worked pretty well)
2 tablespoons of honey
80 g of coconut oil
300 g of wholemeal spelt flour
75 g of oats
1 teaspoon of cinnamon
80 ground walnuts (or pecans)
2 teaspoons of baking powder
I put two pecans on the top in order to make the muffins look good and baked in 180°C for about 20-25 minutes. Enjoy!