Nothing quite like rainy day baking and the smell of fresh banana muffins baking in the oven.
These mini muffins are absolutely delish and a breeze to make. The trick to their sweetness is to use very overripe bananas.
Brown, overripe bananas are sweeter because in the ripening process the starches in the banana are converted to sugar. You can even use super-soft, black bananas that have a really strong smell and are oozy inside. these make the best muffins and reduces food waste (so don't throw them out!)
What you need.
2-3 overripe bananas, mashed
1 egg
1/4 cup maple syrup
1/4 cup brown sugar
1 tablespoons melted coconut oil OR butter
1 teaspoon vanilla extract
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cup wholemeal S.R Flour
1 teaspoon baking soda
2 tablespoon white chocolate chips.
1/4 teaspoon salt
Place bananas into a large bowl. Use a fork to mash them until just very small lumps are left.
Add maple syrup, brown sugar, egg, coconut oil and vanilla extract and use a fork to combine.
Add flour, cinnamon, nutmeg, salt and baking soda.
Fold in white chocolate chips.
Using a small silicone muffin pan, spray with cooking oil and and fill 3/4 of the way full.
Bake for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Comments