Banana and marbled almond muffins with strawberry
For the strawberry coulis:
- 250 ml (1 cup) of mature strawberries
- Sugar, up to taste
For the muffins dough:
- 125 ml (1/2 cup) of butter
- 125 ml (1/2 cup) of cane sugar
- 125 ml (1/2 cup) of brown sugar
- 75 ml (1/3 cup) of maple syrup
- 2 eggs at room temperature
- 7 big mature bananas, into puree
- 180 ml (3/4 cup) of milk
- 30 ml (2 tablespoons) of vanilla (up to taste)
For the dry ingredients:
- 1 litre (4 cups) of white of wheat flour (it's possible to do half/half)
- 5 ml (1 teaspoon) of salt
- 125 ml (1/2 cup) of ground almonds
- 20 ml (4 teaspoons) of baking powder
- 5 ml (1 teaspoon) of baking soda
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Preheat oven to 350˚F (180°C).
For the strawberry coulis:
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Hull strawberries and place them in the mixer with a bit of sugar to your taste. Set aside a few strawberries to set later in the center of each muffin. Set aside coulis for later on.
For the muffins:
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In a large bowl, cream butter with cane sugar and brown sugar with an electric mixer. Add maple syrup, eggs one by one, vanilla, and banana puree. Mix well to obtain a well-homogenized paste.
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In another large bowl, mix all dry ingredients (flour, salt, ground almonds, baking soda and baking powder). Gradually add dry ingredients to moisten the paste while alternate adding milk. Add 3/4 of coulis in the mixture without stirring too much, to make a marbled dough.
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Butter and flour muffin moulds. With a large spoon, add the mixture in each mould cup. Then, add a tablespoon of coulis over each uncooked muffin. Set a knife inside the uncooked dough to penetrate the coulis to make a marbled effect when the muffins will be cooked.
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Cook at 350°F (180°C) for about 55 minutes. Stick a toothpick inside the muffins to verify if they're ready. If the toothpick is clean, the muffins are ready.
