Banana Bread Muffins.

Banana Bread Muffins

Banana Bread Muffins.

 

 

These are so, so, so good, they are  light and fluffy, sweet – but not too sweet, and the perfect size for lunch boxes or that afternoon slump when you need a snack or a little boost!!

Click to get your Free Printable Recipe Here: 

Best Ever Banana Bread Muffins

Best Ever Banana Bread Muffins.

Makes: 

12 muffins or one standard loaf.

Ingredients:

2 ripe bananas  (over ripe bananas are the best!)

2 tablespoons of golden syrup

¾ cup of sugar/dextrose or stevia (as a more healthy alternative)

1 egg

1 cup self-raising flour

Pinch of salt

Method: 

Heat oven to 180°C (160°C fan forced).

Place silicone or paper cupcake cases in to a 12 hole muffin tin or if you prefer your banana bread as a loaf, grease and line the base of a loaf pan.

In a medium bowl, mash the bananas then add the golden syrup. Add the sugar and stir in.
Add egg, sifted flour and salt and lightly mix until just combined, but do not over mix.

For the muffins, put just under 1/4 of a cup in to each cupcake case and put in to the centre of the oven for 20 minutes or until a skewer inserted into the middle comes out clean.
Pour into a loaf pan and cook for 30 minutes or until a skewer is inserted into the middle comes out clean.

Allow to cool in tin for 10 minutes, then turn onto wire rack to cool.

Enjoy this deliciousness warm straight from the oven or lightly dusted with icing sugar, or if you made it in to a loaf, you can also lightly grill it and then enjoy with butter melting on top.

Tip:  You can also make any variations to this by throwing in a handful of chopped dates/chia seeds/chocolate chips just before pouring into the tin to bake.  Whatever you like!!

These never, ever last very long in our house as they are so fluffy, light and good for the soul, so I usually double the recipe and freeze half for lunchbox snacks and we eat the rest nice and fresh!!
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