These muffins were a throw together in an effort to make the most of some extremely overripe bananas. I used one of my banana bread recipes as a base (and made a few tweaks). What resulted were these moreish wholesome muffins which are lovely as is or warmed and spread with a little butter. A nice snack for any time of the day plus a lovely little lunch box item too.
This recipe is pretty flexible so you’re welcome to vary the flour, for example, you may like to use wholewheat, buckwheat, or gluten-free flour or a mix of several. If you don’t have nutmeal then replace this with more flour, easy peasy. If needing a vegan-friendly version then you can use a chia or flaxseed jelly instead of eggs. To make a chia/flaxseed jelly, in a little bowl mix 1 Tbsp. chia seeds or ground flaxseed with 3 Tbsp. water and set aside until the water is absorbed fully and a think results. Once thick add to your mixture.
- 1/3 cup oil (coconut, canola or olive)
- 1/4 cup sugar, honey or maple syrup
- 2 eggs (or chia/flaxseed jelly)
- 3 small or 2 large ripe bananas, mashed
- 1/4 cup milk of choice
- 1 tsp. baking soda
- 1 tsp. vanilla essence
- 1 tsp. cinnamon
- 1 cup flour
- 1/2 cup nut meal (almond or hazelnut)
- Frozen raspberries
Recommended additional ingredients:
Nuts, choc chips, seeds, other berries (try blueberries or blackberries) – any of these would be superb!
- Preheat oven to 165 degrees Celsius and grease a muffin tray.
- In a large bowl, mix oil, eggs, mashed banana, sweetener, vanilla, cinnamon, and baking soda with a fork or whisk. Then using a wooden spoon add flour and nut meal, and carefully fold in until just combined. If adding any extra goodies (eg. nuts, seeds, choc chips) then carefully fold through at this point.
- Pour mixture into your prepared muffin tin, and throw in a few raspberries (I like to add a few, push them down into the mixture then add a few more).
- Bake for ~20-25mins, or until muffins are slightly golden on top. I suggest testing with a skewer at 20mins as they may need a little longer.