Banana Muffins

One of the biggest challenges of packing school lunches is finding food that is portable, and quick and easy for kids to eat. That’s why I LOVE muffins.

These ones are a great base recipe that you’re able to mix up as you choose. Add choc chips, some dried cranberries, or even nuts. To make cleaning up easier, you can opt for reusable silicone muffin tray liners, or, simple brown paper liners work well and can be composted.

These muffins keep fresh at room temperature, in an airtight container, for a few days.

Also suitable to freeze.

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Banana Muffins

Servings: 12

Author: Rebecca McAlister

Prep time: 5 MinCooking time: 20 MinTotal time: 25 Min

Ingredients

Banana Muffins

• 130g unsalted butter
• 350g ripe bananas
• 100g rapadura sugar
• 2 eggs
• 220g wholemeal plain flour
• 2 tsp baking powder
• 1 pinch salt
• 1 tsp bicarbonate of soda
• 100g plain yoghurt
• 2 tsp vanilla paste

Preparation

1. Preheat oven to 180 degrees and prepare a 12 hole muffin tray (either grease, or line with muffin papers). 
2. Add bananas to mixing bowl and mash 5 seconds/speed 6.
3. Add butter and sugar and mix 20 seconds/speed 4. Scrape down sides of bowl.
4. Add eggs and mix 10 seconds/speed 4.
5. Weigh in flour, add baking powder, salt, bicarbonate of soda, yoghurt and vanilla and mix 20 seconds/speed 4.
6. Spoon into muffin trays, and if desired, decorate with a slice or two of extra banana.
7. Bake for around 20 minutes, or until golden brown. Muffins should spring back when gently pressed. 
8. Transfer to a wire rack to cool. Store in an airtight container, or freeze for later user. 

Tools and Equipment

1. 12 hole muffin tray

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