In Belize Bananas are very cheap. 8 bananas for a Belize dollar (50 US Cents). As a result, making this cupcake treat is easy and will give you a great sense of satisfaction. In less than 30 minutes you can make these muffins for breakfast.
Ingredients:
- 1 ½ cup mashed very ripe banana (about 3 medium bananas)
- 1/3 cup oil /coconut oil (melt if need so it’s in liquid from, not solid) or 6 tablespoons butter
- 1 egg
- 1 tablespoons dried coffee crystals (instant coffee crystals I use Nescafé)
- 1 teaspoon vanilla extract
- 1 tablespoon milk or water
- 1 ½ cups flour all purpose white or whole wheat or a mixture
- ⅔ cup sugar white or brown ( I prefer brown)
- 1 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt (to taste)
- ¼ teaspoon nutmeg
- Optional 1 cup chopped walnuts or pecan or chocolate chips. I prefer mini chocolate chips
Directions:
Preheat oven to 400 degrees.
Spray a 12 count non-stick cooking spray or cupcake liners
In a large bowl, mix the banana, oil, eggs, instant coffee crystals, vanilla, and milk/water and whisk to combine well.
In a separate bowl, combine the flours, sugar, baking soda, and cinnamon and nutmeg. Add the dry ingredients into the bowl with the wet ingredients and whisk gently until completely combined but do not over-mix. Fold in choco chips or nuts. Batter will be thick.
Spoon batter in each cupcake liner filling them almost to the top.
Bake for 21 to 23 minutes or until a toothpick inserted comes out clean.
Allow to cool in muffin tin for 5 minutes before removing to wire rack for cooling.
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Hand Mixer
A hand mixer creams the batter for banana cappuccino muffins so they bake up tall and tender.
Glass Mixing Bowls
Mash the banana and mix the batter in a deep glass bowl, then pour straight into the tin.
About Chica Post
Chica Post is Belizean by marriage and love. She has traveled across Belize — Corozal, Orange Walk, Dangriga, Stann Creek, and everywhere except Toledo — and has been to Mexico many times. She is raising two bilingual boys and keeping Belizean food alive in an American kitchen. She co-authored many of the original recipes on this site and took the photographs. She writes for the Belize News Post.
