Thursday, September 13, 2012
These muffins won't give you a muffin top. No, really. The recipe used to contain sugar but I deleted it! I made some banana muffins this evening as we're going away for the weekend and – having a horror of waste – I didn't want the two remaining bananas in the fruit bowl to become inedible while we were gallivanting. The muffins freeze well for later snacks or lunches.
1.25 cups wholemeal self-raising flour
2 teaspoons cinnamon
1 tablespoon butter, melted
1 egg, slightly beaten
0.5 cup milk
3 small (or 2 large) bananas, mashed
walnuts or pecan nuts
Mix all together thoroughly (it will still be a bit lumpy), pour into muffin moulds and bake for about 30 minutes at 180 degrees Celsius.
Enjoy with or without butter. If you like this recipe, you may also like to try my date loaf, chocolate beetroot cake, pumpkin bread or chocolate zucchini cake.