This makes, like, Top 3 of all my summer creations. That’s all I’m going to say. They are OBJECTIVELY good. This makes 6 muffins / cupcakes of about 2 cm diameter each.
(Modified from this recipe.)
+ 1 banana
+ half avocado
+ half-ish carrot
+ 2 tbsp butter
+ 3 tbsp sugar
+ 3 tbsp stevia (or sugar)
+ 1 egg
+ 1 cup flour
+ 1 tsp baking powder
+ 1 tsp vanilla extract
+ 2 tbsp applesauce
+ 2 tbsp milk
1. Cream butter and sugar until fluffeh.
2. Beat egg. Mix in.
3. Mix dry ingredients (flour, baking powder, sugar etc.)
4. Add half of mixed dry ingredients, mix quickly.
5. Mash banana and avocado with applesauce. Grate carrot and mix in.
6. Add mashed fruits/veg. Add in remaining flour. Mix.
7. Bake in muffin tin at 175 Celsius for ~25 mins. Top may be lightly brown.
Calories: ~200 cal each.
I topped them with dried mulberries. Dried berries of any sort would probably go well with these. They’re not super sweet (hence a breakfast option, kinda like a scone?) and surprisingly filling. If you mashed the fruits by hand like me, you’ll find specks of green and yellow and orange when you bite into them…which was upsetting for my dad until I explained what they were. That was funny. Heh.
If you have a kid who’s switching out baby teeth for adult teeth and refuses to get his teeth pulled, make these and demand them be eaten. (Then make sentimental jewelry out of said baby teeth.)
The middle part was worth powering through the crust for, but I personally like teethbreaking crusts. The baking times in this recipe have been reduced, so this shouldn’t be as bricklike. I think. Haven’t tried again.
+ 1 tbsp soy margarine*
+ 7 tbsp wheat flour
+ 1 egg white
+ 1 tablet sucralose**
+ 0.5 banana
+ 1 tbsp applesauce
+ Optional: tiny apple slices
1. Mix all four ingredients for crust. Dough will be very sticky.
2. Grease cupcake tin. Divide dough into three balls.
3. Press dough into tin, forming cup shape. (Wet hands to prevent dough from sticking to you.)
4. Bake at 175 Celsius for 10 mins mid-oven, 10 mins at the bottom. Crusts should be solid.
5. Mash half banana with applesauce, scoop into crusts.
5.5. Add layer of sliced apple for decorative and/or bake control reasons.
6. Bake at 180 Celsius for 10-15 min at the top layer of the oven (or until apple slices are dry.)
Calories: 120 per toothbreaking tart.
* Or butter of your choice. Feel free to double. Or triple. Whatever.
** Hammer it until it becomes a fine powder. Alternatively use 1-3 tbsp sugar to taste.
I’ll probably try again with these new baking instructions, but the old product was still edible (if charred around the crust edges). But really, I’d rather just make apple crumble. This is too much work.
But, like, not bad, considering I basically winged it.