These seriously are the best ever banana muffins you will make! With light and fluffy centres that are enclosed in a crisp outside crust, they are a delicious treat. Best of all, they use up those overripe bananas that the kids, for whatever reason, decided that they didn’t want to eat this week (or is that just a phenomenon that occurs only in my household?). These can be frozen for up to one month for school lunchboxes or snacks on-the-go.
Best Ever Banana Muffins
3 overripe bananas, mashed
1/3 cup sugar or sweetner (honey, rice malt syrup, etc)
1 egg, lightly beaten
1/4 cup olive or coconut oil
1 & 1/2 cups plain flour
1 tsp baking powder
1 tsp bi-carb soda
- Preheat oven to 170C fan-forced. Line a 12-hole muffin tin with cupcake cases.
- Whisk together banana, sugar or sweetener, egg and oil in a small bowl or jug.
- In a large bowl, combine flour, baking powder and bi-carb soda. Add the banana mixture, stirring carefully until just combined. Do not over-mix, otherwise you’ll end up with tough and rubbery muffins!
- Divide mixture evenly between the cupcake cases. Bake in the oven for 20-25 minutes, or until golden brown. Let stand the tray for 5 minutes, before removing to a cooling rack.
Makes 12 muffins.