Muffins are referred to as baked bread in small tins. These banana muffins are fluffy moist and delicious. The best bananas for this recipe are those that are spotty and overripe they will give the best flavour and sweetness. These muffins are quick and easy to make, place dry ingredients in a mixing bowl add wet ingredients then mix to form a batter, measure out into muffin tins and bake. Enjoy them as a breakfast treat or a little something sweet. Pack them in your child's lunch box.
EQUIPMENT
Mixing bowls x2, muffin tray for 12 or muffin liners
Makes 12 muffins
PREHEAT OVEN to 200 degrees celsius 15 minutes before baking
Prepare and grease muffin tray or line with liners
INGREDIENTS DRY
290g or 2 cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
65g or 1/2 cup coconut sugar
55g or 1 cup roughly chopped pecan or walnuts
INGREDIENTS WET
255g or 1 cup mashed banana (3 medium ripe bananas)
210g or 1 cup plant based milk
45g or 1/3 cup light tasting oil
1 tablespoon apple cider vinegar or lemon juice
1 teaspoon vanilla extract
METHOD
(1) Into a mixing bowl sift flours and add sugar
(2) In a separate bowl mash ripe bananas until smooth to measure 1 cup, then add milk, oil, apple cider vinegar and vanilla
(3) Add dry ingredients into the wet, mix briefly to combine. The less you stir the mixture the fluffier the muffins will be when baked, fold in pecan nuts.
(4) Spoon batter into muffin tins filling to 3/4 full
(5) Place muffin tray in pre heated oven and bake at 200 degrees celsius for 15 minutes, then turn heat down to 180 degrees and continue to bake for a further 8 minutes or until a tooth pick comes out clean and muffins are golden in colour.
(6) Remove from oven and cool.
(7) Store in an air tight container in a cool place.
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