I had 2 bananas that needed using up so I made these to take to a play date this week. Poppy isn't that keen on banana muffins so I added the chocolate drizzle to entice her. It worked!
These are so quick & easy to make. I don't often use eggs in baking as I don't often have eggs! This time I had some in the fridge so I used them. They turned out great! I love this little mini muffin size too because they take no time at all to bake...real fast food!
RECIPE
Ingredients
- 2 mashed ripe bananas
- 2 eggs
- 1/2 cup milk of choice
- 1/4 cup extra virgin olive oil
- 1 1/2 cups buckwheat flour (or any plain flour: rye, spelt, wholegrain)
- 1/3 cup coconut sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- Optional: around 1/2 cup choc chips or 1/2 block of chocolate (I use dark)
Method
- Preheat your oven to 175° C
- Mix the bananas, eggs, milk & olive oil in a mixing bowl
- Add in the dry ingredients & mix until just combined
- Spoon into a lined or greased mini muffin tin
- Bake in the oven for 8-10 minutes. You can definitely use any size muffin tin for these, they will just take longer to cook. Check them after 15 minutes but they could take 25-30 minutes for large muffin tins
- Transfer to a cooling tray & allow to cool completely
- Optional: melt your chocolate (double boiler or bit by bit in a microwave) & drizzle over the muffins with a fork