Banana Bread Muffins
Recipe by
www.plantoeat.com
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Ingredients
- 3 bananas (ripe, peeled)
- 2 eggs (large, free range, organic)
- 195 ml milk (either cows milk or your favourite dairy-free alternative)
- 110 g butter (melted)
- 300 g seli-raising flour (gluten - free)
- 110 g brown sugar
- 1 tablespoon Poppy seeds
- 2 teaspoons cinnamon
- 1 teaspoon brown sugar
- 1 tablespoon flaked almonds
Method
- Preheat the oven to 180°C/350°F/Gas 4. In the bowl of a food processor, blend the bananas to form a mash. Add the eggs, milk and melted butter, then gradually incorporate the flour, brown sugar, poppy seeds and cinnamon. Use a 5cm x 32 cm x 21.5 cm (2 inch x 12 inchx 8 inch) 6-cup muffin tray. You will need to cook these in two batches. Either line the muffin moulds with paper cases or spray with olive oil spray. Spoon the mixture into the muffin moulds and top with the brown sugar and cinnamon mix. Sprinkle over the flaked almonds. Bake in the centre of the oven for 12—14 minutes until golden brown. Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container in the fridge. Best consumed within a week.
View the recipe instructions at www.plantoeat.com