Banana Bread Muffins

2-3 very ripe bananas (depending on size; you can also use up to 9 baby bananas)
1/4 c unsweetened applesauce
1/4 c soft coconut oil
3/4 c honey (or 1 c sugar, if you prefer a vegan version)
2 Tbsp molasses
2 c all-purpose flour
1 tsp baking powder
1 to 1-1/2 tsp ground cinnamon
1/4 to 1/2 tsp ground allspice
1/2 tsp salt
Optional add-ins: chocolate chips, chopped nuts, coconut flakes, diced fruit

Use a wire whisk, a fork, or a wooden spoon to mix the batter or it will be gummy and dense.

Heat oven to 350 F. Lightly grease a 12-cup muffin tin.
In a large mixing bowl, mash bananas really well. Add honey, applesauce, oil, and molasses. Whisk briskly to incorporate.
Sift in flour, baking powder, spices, and salt. Mix well. Fold in any add-ins.
Pour batter into prepared pan. Bake 18-24 minutes. The tops should be lightly browned and a toothpick inserted in the center should come out clean.

For a nut butter and jelly version, add 1/4 c of a nut butter of your choice (peanut, cashew, almond) to the batter when you add the wet ingredients. Fill muffin cups 1/3 full. Put 1 tsp of jelly or jam in the center of each cup and fill the cups to 2/3 full. Bake 18-24 minutes at 350 deg F. Tops should be lightly browned.


Cooking Pastes: Ginger-Garlic and Chili-Garlic

These are pretty common ingredients in Indian cooking; I know one Indian cook who puts at least one of them in just about every dish that comes out of her kitchen. They’re pretty simple, and store about six months.

Ginger-Garlic Paste
Equal parts peeled, chopped ginger and peeled, chopped or minced garlic
Turmeric: 1 tsp per Tbsp of ginger-garlic mixture
Light cooking oil: 1 tso per Tbsp of ginger-garlic mixture

Blend all ingredients into a paste. Store in a glass jar in the fridge.

Chili-Garlic Paste
5 tsp minced garlic
Small handful of Indian green chili peppers(these can e hard to find, so substitute about 5 large jalepeno peppers if you can’t find green chilies)
1 Tbsp light cooking oil

Blend all ingredients into a thin paste. Cook the mixture down into thick paste over medium heat. Store in a glass jar in the fridge.