Make muffins from flour that has never been used before.
The bananas in the corner of the kitchen caught my attention. Their bright yellow color when ripe, it's hard for me not to notice them. I really wanted to make muffins at the time, to complement my afternoon tea.
To be honest, I was kind of sad that time because I didn't have enough complete ingredients to make muffins. But my sadness didn't stop me from thinking. Instead, I thought of the best way I could do, so that I could still make muffins even with minimal ingredients.
In the flour storage area, I couldn't find all-purpose flour. I can only find mung bean starch. I think it doesn't matter at all if I make muffins from just bean starch. I'm sure it only changes the texture, not the taste. So I boldly made muffins from flour that I had not used before.
MUNG BEAN STARCH OR HUNKWE FLOUR
Have you ever used mung bean starch before? Usually, we can make pudding or chewy steamed cakes from this type of flour. But it's true that bean starch is not familiar with being used to make baked cakes. So, we have to give it a try to see how it goes, right?
In the area where I live, maybe bean starch is sold in packs of 65 grams. So in these muffins in the vegan version, I only use one package of mung bean starch. In my area, this kind of flour is called hunkwe flour/tepung hunkwe.
GOLDEN BANANAS
The stock of ripe bananas available in my pantry this time is golden bananas which are small, like a fat human thumb, and colored like gold. Have you ever had this type of banana?
Usually, this golden banana is eaten directly without the need for cooking. So, they are eaten after eating rice, on large occasions generally at events such as weddings.
I used a few bananas until I got to 1 cup after mashing with a fork for this vegan recipe.
VEGAN MUFFINS INGREDIENTS
- 1 cup of mashed bananas
- 1/2 cup of brown sugar with a fine-grained texture like sand.
- 1/4 cup of grated coconut
- 30 ml of cooking oil
- 65 ml of coconut milk
- 1 teaspoon of baking powder
- Roasted nuts, almonds, or peanuts for topping
COOKING INSTRUCTIONS
- STEP 1
Prepare a bowl that is rather large for making the batter. Don't forget to preheat the oven to 185 degrees Celsius while preparing the muffins. In a bowl, mix coconut milk with brown sugar. Mix well using a hand whisk.
- STEP 2
Add the mashed banana to the coconut milk batter. At this point, until you're done, use a spatula, not a hand whisk. Mix slowly and don't move too much to avoid too much air getting trapped in the batter.
- STEP 3
After you finish mixing the mashed bananas, the next step is to add the grated coconut. Stir again slowly using a spatula.
- STEP 4
Then add the mung bean starch and baking powder to the batter. Use slow motion using a spatula until you don't see any more starch in the dough.
- STEP 5
Then add cooking oil after you finish adding the grated coconut until well blended in the batter. Mix the cooking oil with a stir well until there are no more visible lumps.
- STEP 6
After all the dough is finished and ready to be baked, transfer the batter into the mold. Can use paper muffins, or not.
I added cake cases to make the muffins easier to remove from the mold. Then, don't forget to add a sprinkle of roasted peanuts or almonds. Also, add a ripe banana slice in the middle of the surface of the muffins.
Oh, it looks beautiful on muffin molds. Then bake at 185 degrees Celsius for 55-60 minutes. They rise well even though I didn't use eggs. I'm quite happy to see how the muffins rise in the oven.
I feel like I'm seeing a beautiful life there. Do you like to see the development of the cake in the oven that turns bigger than the previous size?
Once cooked, allow the banana muffins to cool to room temperature if you want them to set and harden. I try to eat the muffins while they are still warm, and their texture is a bit moist.
Overall, the texture of vegan banana muffins that use mung bean starch is more like steamed banana cake. It doesn't matter to me because it tastes good, suitable to be enjoyed as a complement to drinking coffee or in the afternoon in a peaceful evening.
Wanna try these vegan banana muffins? I will make them again for sure with ingredients that are often available in my pantry, and I can get a delicious snack for my family to gather for tea and coffee in the evening. Perfect!
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
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