Ingredients
⅓ cup melted coconut oil, sunflower oil or extra-virgin olive oil
½ cup maple syrup or honey
2 eggs, preferably at room temperature
1 cup packed mashed ripe bananas (about 3 bananas) – you could also use stewed apples, pears, peaches etc!
¼ cup milk of choice
1 tsp bicarb of soda
1 tsp vanilla extract
½ tsp salt
½ tsp cinnamon, plus more for sprinkling on top
1 ¾ cups wholewheat flour
⅓ rolled oats (optional), plus more for sprinkling on top
1 tsp raw sugar or other granulated sugar, for sprinkling on top
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Summary
These banana muffins are perfect for your lunchbox sweet treat. They use maple syrup or honey for sweetener, wholemeal flour and ripe bananas; an excellent energy fix. With holidays winding down we thought it was a good time to get baking for the final term ahead!
Lunchbox Banana Muffins
Preheat the oven to 165 C. Grease your muffin tin with butter or oil.
In a large bowl, beat the oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the bicarb soda, vanilla extract, salt and cinnamon.
Add the flour and oats to the bowl and mix with a large spoon, until just combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.
Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tbsp in total), followed by a light sprinkling of sugar (about 1 tsp in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer for up to 3 months (just defrost individual muffins as needed).
This recipe is by Cookie + Kate
