Getting ‘lunch box ready’ just got a whole lot easier thanks to our one bowl banana muffins.
These delicious muffins come together in one bowl + 20 minutes.
Put your overripe bananas to fabulous use.
PLUS they are freezer friendly!
I popped six of these gorgeously golden cinnamon scented muffins into the deep freeze for last weeks lunch boxes.
Alongside a wholemeal sandwich, sweet potato wedges, corn on the cob and apple slices – I added one of the muffins and I’m delighted to report – the lunch boxes returned home empty!
Hip hip hooray.
To make your own one bowl banana muffins simply…
Begin by preheating your oven to 180 degrees celsius (355 F) and line a 12 hole muffin tin with papers. Set aside.
Place 2 very ripe bananas into a large bowl and mash using a fork.
Add the eggs, olive oil, yoghurt, brown sugar, golden syrup and vanilla. Whisk to combine.
Add the wholemeal flour, baking powder, cinnamon, nutmeg and ginger. Use a wooden spoon to stir until just combined.
Divide the batter evenly between your prepared tin.
Bake for 12 minutes or until golden and when a skewer inserted removes cleanly.
- 2 very ripe bananas, peeled
- 2 eggs
- ½ cup (125 ml) olive oil
- ½ cup (125 ml) greek or natural yoghurt
- ½ cup (90 grams) brown (or coconut or rapadura) sugar
- ⅓ cup (80ml) golden syrup
- 1 tablespoon vanilla extract
- 2¼ cups (340 grams) plain wholemeal (wholewheat) flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon, ground
- ½ teaspoon nutmeg, ground
- ¼ teaspoon ginger, ground
- Preheat oven to 180 C (350 F) and line a 12 hole muffin tin with papers. Set aside.
- Place bananas into large mixing bowl and mash using a fork. Add eggs, olive oil, yoghurt, sugar, syrup and vanilla and whisk to combine.
- Add flour, baking powder, cinnamon, nutmeg and ginger and stir using a wooden spoon until just combined.
- Evenly divide the batter between the prepared tin and bake for 12 minutes or until a skewer inserted removes cleanly. Enjoy X
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