Banana, maple syrup and cinnamon muffins

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

Ingredients

• 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.

1. Combine flour, baking powder, bicarbonate of soda & cinnamon in a large bowl. Stir in sugar.

1. Combine oil, milk, maple syrup, vanilla, eggs and mashed banana in a large jug. Whisk until well combined.
2. 
   

Add egg mixture to dry ingredients, stir until just combined (do not over mix). 

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?

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Keep smiling
Dani :)