Banana Muffins
stolen from All Recipes (c) 2017. These dairy free muffins are perfect for freezing and using old bananas. The best thing though, is that they can be made almost silently with no beater involvement at all!
Yield: 12 muffins
Cook Time: 00:25-00:30 (for humans that are not google, that is 25 to 30 minutes)
Ingredients
- 220g plain flour
- 1/2 teaspoon baking powder
- 1 teaspoon bicarb soda
- 1/2 teaspoon salt
- 3 large ripe banana, mashed
- 155g caster sugar
- 1 egg
- 75g coconut oil (liquid)
Cooking Directions
- Preheat oven to 180 degrees C (NB for my oven, this needs to be 160 degrees C)
- Place 12 baking cases in muffin tin
- Sift together flour, baking powder, bicarb and salt into one bowl
- Mash banana if you haven’t already – kids are good for this – I use the whisk
- Combine banana, egg, coconut oil and caster sugar in a separate bowl
- Fold in dry mix to moist and mix until smooth
- Spoon evenly into baking cases in muffin tin
- Bake in preheated oven for 25 to 30 minutes or until muffins spring back when lightly tapped. (NB for my oven, I need to turn half way through to avoid burning one end of the tray.)
Washing up items
- Measuring spoons
- 1 metal spoon (e.g. desert spoon)
- 2 mixing bowls
- 1 metal hand whisk
- kitchen scales (don’t soak these, they don’t like it)
- 12 cup muffin tray
- 12 patty pan liners (ok, these are mostly paper and throw away, but one day…)
- 1 sieve
- 1 small container to check egg
- skewer for testing