Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

one bowl banana muffins


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Description

These one-bowl banana muffins are delicious.  Bursting with sweet banana flavour with a gorgeously golden crust – these muffins make the perfect mid-morning or lunch box snack.  You’ll need 2 spotty bananas for this recipe.


Ingredients

Scale
  • 2 very ripe bananas, peeled
  • 2 eggs
  • 1/2 cup (125 ml) olive oil
  • 1/2 cup (125 ml) greek or natural yoghurt
  • 1/2 cup (90 grams) brown (or coconut or rapadura) sugar
  • 1/3 cup (80ml) golden syrup (or maple syrup)
  • 1 tablespoon vanilla extract
  • 2 1/4 cups (340 grams) plain wholemeal (wholewheat) flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon, ground
  • 1/2 teaspoon nutmeg, ground
  • 1/4 teaspoon ginger, ground

Instructions

  1. Preheat oven to 180 C (350 F) and line a 12 hole muffin tin with papers.  Set aside.
  2. Place bananas into large mixing bowl and mash using a fork.  
  3. To the mashed bananas, add the eggs, olive oil, yoghurt, sugar, syrup and vanilla and whisk to combine.
  4. Add flour, baking powder, cinnamon, nutmeg and ginger and stir using a wooden spoon until just combined.
  5. Evenly divide the batter between the prepared tin.
  6. Bake for 12-15 minutes or until a skewer inserted removes cleanly.  Enjoy X

Notes

Muffins best kept in an air tight container in the fridge.  Will keep for 2-3 days.

Muffins are freezer friendly.  Store in an air tight container or zip lock bag.  Will keep for 3 months.

  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American