Updated: Sep 26, 2019
Cooking is one of my favorite hobbies and baking is my happy place. It seriously makes my heart so happy to bake a yummy treat for others (and myself who am I kidding) to enjoy.
When I first started making elderberry syrup I really had NO idea how versatile it was and how many ways you can use the elderberries in baking. I began to experiment with new ways in adding it into my everyday cooking. I mean why not? This potent little power packed berry has more anti-oxidant fighting power than blueberries, raspberries and strawberries...and not just a little more but THREE times more!
I have made elderberry pancakes...and yes...I have cooked my elderberry syrup down even more to make it the consistency of pancake syrup. They were delicious! My sister Stefanie makes these delicious muffins for the kiddos (and the adults) that are packed full of hidden veggies...last week she made a zucchini elderberry muffin with a sweet glaze. I'm not kidding when I tell you that I ate six of them in a row. They were mini muffins so I didn't feel super guilty but hey...whatever...they were mouthwatering.
This week I had a few super ripe bananas so I got the idea to mix up a batch of banana bread muffins. I then filled them with elderberry jam and topped them with some vanilla sugar and a crunchy brown sugar cinnamon topping and oh my heavens they were life changing!
"I got the idea to mix up a batch of banana bread muffins...then I filled them with elderberry jam and topped them with vanilla sugar and a crunchy brown sugar cinnamon topping"
Baking is so much fun. I absolutely love being in my kitchen and love trying out new recipes. The banana bread muffins were just too good not to share so I am posting the recipe below for anyone to enjoy!
I am however warning you now...make a double batch. You'll regret it if you don't.
Vegan Banana Bread Muffins with Elderberry Jam
3 medium overripe bananas
1/3 cup organic cane sugar
1/3 cup organic brown sugar
1/3 cup of your favorite baking oil
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp organic ground cinnamon
1 tsp salt
Elderberry Jam ( I make mine homemade but you can purchase)
1/4 cup organic brown sugar
1 tsp vanilla sugar
Preheat the oven to 350°.
Place muffin pan liners in the pan or spray with cooking spray
Peel the bananas and place them into a large mixing bowl. Mash them well with a fork or potato masher.
Add sugar, brown sugar, oil, and vanilla to the bowl. Mix well.
Add the flour to the bowl, then sprinkle the baking soda, cinnamon and salt on top of the flour.
Stir everything together just until mixed. Don't overmix. The batter will be thick.
Fill each muffin cup by spooning one spoonful of batter and then putting a heaping plop of jam before spooning the other half of the muffin tin with batter.
Sprinkle the tops with brown sugar and vanilla sugar.
Bake for 20 minutes, or until slightly golden brown and firm to the touch.
Remove the pan from the oven and transfer it to a cooling rack. Allow the muffins to cool for at least 15 minutes before removing them from the pan.
Serve and enjoy.
A few cooking tips:
Be sure to use overripe bananas for this. They should have lots of brown spots — the more the better!
If you have overripe bananas but aren’t ready to make banana bread, just freeze them! Whatever you do, don’t overmix the batter! You want to stir just until the wet and dry ingredients are mixed, and no more. Mixing too much will overdevelop the gluten, making your bread tough.
HELP! My bread didn’t rise! Usually old baking soda is the culprit. Test yours by sprinkling it in some vinegar. It should fizz. If not, toss and replace it.