‘HERBY GOES BANANAS’ MUFFINS WITH BLUEBERRIES AND THYME
How to get more herbs into your diet? Bake ‘em! Thyme is a beautiful herb valued by the Greeks and throughout the world for its healing properties. Ayurveda recognises this herb for its antimicrobial, antiseptic, and anti-inflammatory properties, making it useful for treating respiratory problems, halitosis and gastrointestinal issues amongst others. On top of that, its delightful fragrance and taste takes food and drink to another level! I’ve used it to add another dimension to these little blueberry muffins, which my godsons, 2 and 5 years old respectively, and my friend’s toddler, as well as my friends themselves, absolutely loved. These gram flour banana muffin bases are packed with fresh fruit, warming spices and of course thyme to make a wholesome breakfast snack or dessert. Thyme is a super easy and robust herb to grow so stick some on your windowsill for a fresh addition to your cooking whenever you need it. If you don’t have any fresh then use dried or skip and up the cinnamon and ginger slightly. Enjoy.
Makes 12 muffins
1½ cups chickpea flour (sifted if you don’t get a chance to rest the batter)
2½ tsp baking powder
2 tsp ground ginger
1½ tsp ground cinnamon
2 tbsp fresh thyme leaves (or 1 tbsp dried)
Pinch of sea salt
1 cup (260g) mashed, ripe bananas (about 2 medium-large)
⅓ cup water
3 tbsp avocado oil/extra virgin olive oil
2 tbsp jaggery/maple syrup
125 - 150g blueberries
Preheat oven to 180°C.
Line all 12 cups of a standard size cup cake tray or muffin tin with paper or silicone liners.
In a large bowl, whisk the chickpea flour, baking powder, ginger, cinnamon, fresh thyme and salt.
In another large bowl, mash the ripe bananas with a whisk then blend with the water, oil and jaggery.
Pour one bowl into the other and combine the wet and dry ingredients until completely blended and leave to rest for a few minutes while you wash the blueberries and prep the thyme leaves.
Add the blueberries and carefully stir to evenly distribute*, being careful not to burst them. Divide the batter between prepared liners (batter will only reach halfway in muffin cases).
Bake in the preheated oven for 20 minutes or more until risen and browned on top.
Cool the muffins in their tin for 10 minute. Remove them from their liners and serve warm, or cool completely on a cooling rack.
East by West tips:
*You can also add the blueberries once the batter has been distributed — simply divide them up and poke them into the batter.
For another way to enjoy thyme, check out this tea.
This is a versatile recipe: try raspberries, blackberries or chocolate chips for a variation.
Storage: store the cooled muffins in an airtight container at (cool) room temperature for 3 days, the refrigerator for 1 week or the freezer for up to 6 months.