Sometimes life just calls for banana muffins. Ripe bananas are sitting in the fruit bowl and you have a spare 15 minutes to whip something up that tastes good, is easy to make, will please everyone in the family and yet you want it to still has a decent enough nutritional content to make it a guilt-free lunch box addition.
These Banana, Maple Syrup and Cinnamon muffins are just that - easy, delicious and a perfect lunch box treat.
Banana, maple syrup and cinnamon muffins
Prep time: 15 minutes
Cook time: 20 minutes + 5 minutes cooling
Yield: 12 muffins
- 2 cups wholemeal self-raising flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/3 cup brown sugar
- 60 mls canola oil
- 1/2 cup buttermilk
- 2 tbsp maple syrup
- 3 bananas, mashed
- 1 tsp vanilla extract
- 2 eggs
Preheat oven to 180°C. Grease 12 x 1/3 cup (80ml) muffin pans with melted butter or line with paper cases.
- Combine flour, baking powder, bicarbonate of soda & cinnamon in a large bowl. Stir in sugar.
- Combine oil, milk, maple syrup, vanilla, eggs and mashed banana in a large jug. Whisk until well combined.
Spoon mixture into muffin pans. Bake for 20 minutes or until cooked through when tested with a skewer.
Cool in pans for 5 minutes, turn onto a wire rack to cool.
Are banana muffins a hit in your house too?
Linking up with Fabulous Foodie Fridays