These banana muffins are a great addition to your repertoire because they are simple and delicious! As a result, I’m always on the look out for bananas in the reduced section of the supermarket that are going spotted and black. They’re perfect for banana bread or muffins like this one (and very cheap!).
I made these for my boyfriend’s nephew’s 1st birthday so they are suitable for little ones too! I’m pleased to say they went down very well.
For the older ones I made a peanut butter icing to pop on top. I used brown cane sugar but you could swap this for coconut sugar to make it refined sugar free. These muffins are light, quick to make and a crowd pleaser – can’t go wrong!
Simple Banana Muffins
- 110g organic cane sugar or coconut sugar (to make them refined sugar free)
- 2 flax eggs (2 tablespoons of ground flax in 6 tablespoons of water)
- 2 very ripe bananas
- 110ml vegetable oil
- 1 tsp baking powder
- ½ tsp xantham gum
- ¼ tsp cinnamon
- 170g gluten free plain flour
- 1 tsp vanilla extract
- Step 1 Put the oven on 180 degrees or 160 degrees for fan.
- Step 2 Make the flax eggs by adding flax to water in a bowl and set aside.
- Step 3 Mash the bananas in a large mixing bowl.
- Step 4 Add in the sugar, oil and flax eggs. Mix together.
- Step 5 Sift in the flour, bicarbonate, baking powder and then add the vanilla extract.
- Step 6 Mix well and spoon into muffin cases. I added a thin slice of banana to a few of the cakes.
- Step 7 Bake for 12-15 minutes until risen and golden brown.
- Step 8 Store for around 3 days in an airtight container or you can freeze them.