Music for your Mouth: Martha and the Muffins

Holy moly there’s some great alliteration going on in the title today. A mouthful of muffins!

I had heard of the band Martha and the Muffins in passing before now, but didn’t really think I knew who they were. I did a bit of the old internet research, and the first song that came up on youtube was Echo Beach. As soon as I started playing the song I recognised it – it is so familiar, I just have no idea where from. The Bear felt the same too…perhaps it is in a movie or something? 

Regardless of where it’s from, it’s a catchy tune with a perfect 80s film clip – the outfits, the hair styles, the split screen shots – it’s all there! I probably should have made some daggy 80’s cookbook muffins to match, but I will leave that to Hasta La Vegan, who is doing a spectacular job of with her theme of Bizarre and Outdated Cookbooks. Check. It. Out. Some serious dishes happening over there.

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Zucchini and chocolate are the perfect partners in crime in the creation of lovely moist cakes. Not only that, but using veggies in sweets is a great way to sneak them in for those who do not look so kindly upon them. I reckon that if I had zucchini-hating children, I would definitely test this recipe on them – I bet they would barely notice the vegetables in amongst all that delicious chocolate.

marthamuffins4I don’t know what it is about muffins, but Ruby can never seem to keep her eyes off them. She is definitely my dog! Or maybe it’s the sneaky cats on the tea towel that she’s got her eye on this time…

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Chunky Chocolate Zucchini Muffins
(makes 12)

1 1/2 cups spelt flour
1/2 cup cacao powder
1 tsp baking powder
1/2 tsp bicarb soda
1/2 tsp salt
1/2 cup overripe banana, mashed
1 1/2 cups grated zucchini
2 tsp vanilla
1/3 cup coconut oil, melted
1/2 cup coconut sugar
1 flax egg (1 Tbsp flaxmeal = 3 Tbsp water)
1/4 cup non-dairy milk
1/3 cup chocolate, roughly chopped

Preheat oven to 180C and lightly grease or line a muffin tin.

In a large bowl, combine flour, cacao, baking powder, bicarb soda and salt.

In a separate bowl, mix together the banana, vanilla, oil, sugar, flax egg and milk.

Stir zucchini into the wet mix, then pour the whole lot into the dry mix and stir until just combined, being careful not to over mix. Fold through choc chunks.

Spoon into muffin tray and bake for 20-25 mins until they bounce back when you press them lightly. Allow to cool slightly, then turn onto a cooling rack.

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veganmofo

Banana Choc-Chunk Muffins

Lately I’ve been bagging some awesome deals on overripe bananas. I doubt I need to explain what I have been doing with said bananas. It’s winter! I’m getting my banana-bake on.

One of my favourite treats that mum would make when we were little was banana choc chip muffins. There was also a banana date version that I recall enjoying (though we all know that dates are not chocolate). I can still picture the muffin recipe book that she used to cook from! So for me, banana choc chip muffins have a really strong taste-memory attached to them, the kind where you take a bite and an image immediately pops to the forefront of your mind. I love it.

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I’ve done a few different versions of these over the past fortnight and distributed them among the masses, the ones below are definitely my favourite.

Unfortunately for Ruby Tuesday, she was not amongst the masses. This did not impress her.

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Try explaining to a dog why there is food within reach but they are not allowed to touch it.

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Sorry Rubes!

Sad puppies aside, these muffins are absolutely divine straight out of the oven, all soft and oozing chocolate. Mmm…oozing. They are also incredible once they’ve cooled down, and the chocolate gets all chunky. I honestly can’t decide how I like them better – I will have to do some further research and get back to you.

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Banana Choc-Chunk Muffins
(makes 12 muffins)

1 1/2 cups wholemeal spelt flour
1 tsp baking powder
1 tsp bi-carb soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp sea salt
4-5 small-medium overripe bananas
1/3 cup coconut oil, melted
1/2 cup coconut sugar
1 tsp vanilla extract
1 flax egg (1Tbsp flax meal + 3 Tbsp water)
1/3 cup dark chocolate, roughly chopped

Preheat oven to 180C, and lightly grease a muffin tray (or line with papers).

In a large bowl, combine flour, baking powder, bicarb soda, cinnamon, nutmeg and salt.

In a medium bowl, mash the bananas up with a fork. Add coconut oil, sugar, vanilla and the flax egg and stir with a fork until well combined.

Pour wet ingredients into the dry and mix until just combined. If the mix seems to dry, add a dash of non-dairy milk. Fold through chocolate chunks, being careful not to overmix.

Distribute evenly among the muffin pan, then whack them in the oven and cook for 25 minutes, or until slightly golden and they bounce back when you touch them. Do the old skewer test if you need to check.

Devour.

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