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
- 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.
- To the mashed bananas, add the 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.
- 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