If you’ve got a craving for some super fluffy and moist muffins then these are for you! They taste soo good straight out of the oven, especially with my vegan nutella spread on them. These banana muffins are freezer friendly so you can keep them in the there and just take one out the night before for a yummy breakfast on the go.
The muffins have a pinch of cinnamon, a splash of vanilla and some ripe bananas. You could add some choc chips into the mix or some strawberries if plain banana isn’t your thing.
Grease a muffin tray and preheat your oven to 180C/350F. Place the ripe bananas in a mixing bowl.
Mash well. I love the smell of ripe bananas! It’s hard not to spoon this on some toast with peanut butter.
Add the egg, sugar, butter and vanilla. If your using hot melted butter, mix all the other ingredients and slowly pour the butter in as you mix. This prevents cooked bits of egg.
Sift in the flour, baking powder, cinnamon, salt and bi-carb soda.
Mix well and pour into your muffin pan. Bake for 15-20 mins or until you insert a skewer and it comes out clean. How easy was that?!!
Banana muffins – adapted from Cat can cook
– 4 ripe bananas
– 1 egg, beaten
– 1/2 cup sugar
– 1/3 cup butter, melted
– splash of vanilla, approx 1/4 tsp
– 1 tsp baking powder
– 1 tsp baking soda
– 1/4 tsp salt
– 1 1/2 cups plain flour
Preheat oven to 180C/350F and grease/line a muffin tray.
Mash the bananas in a bowl and add the egg, sugar, butter and vanilla. Mix well.
Sift in the flour, baking powder, bi-carb soda, salt and cinnamon. Mix well.
Pour batter into muffin pan and bake for 15-20 mins, until you can insert a skewer and it comes out clean.