Banana Muffins


Quick and easy, using up leftover bananas and dairy free!

Loved by the boys and great for the school lunch boxes, these freeze well too so I often double the recipe and freeze half to ensure I always have baking for hungry boys!

Makes 18


6 large over ripe bananas

200g caster sugar

2 eggs

150mls vegetable oil

450g plain flour

2 teaspoons baking powder

2 teaspoons bicarbonate of soda


120g brown sugar

30g plain flour

1 teaspoon ground cinnamon


Preheat oven to 180 degrees Centigrade.

Line 2 muffin trays with 18 paper liners.

In a food processor, process bananas, sugar, eggs and oil.

Add the flour, baking powder and bicarb, process to mix.

Spoon mix into the muffin cases.

Top with the brown sugar topping.

Bake for 20mins.


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