Banana bread muffins

Source

Cycling Chef

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Ingredients

Display units in Metric

Serves Change

Yields 8 originally 8

3		ripe bananas peeled
2	large	free-range organic eggs
195	ml	milk (either cows milk or your favourite dairy-free alternative )
110	g	butter melted
300	g	gluten-free seli-raising flour
110	g	brown sugar
1	tablespoon	poppy seeds
2	teaspoons	cinnamon
1	teaspoon	each brown sugar and cinnamon mixed for dusting
1	tablespoon	flaked almonds

Preheat the oven to 180°C/350°F/Gas 4.

In the bowl of a food processor, blend the bananas to form a mash.

Add the eggs, milk and melted butter, then gradually incorporate the flour, brown sugar, poppy seeds and cinnamon.

Use a 5cm x 32 cm x 21.5 cm (2 inch x 12 inchx 8 inch) 6-cup muffin tray. You will need to cook these in two batches. Either line the muffin moulds with paper cases or spray with olive oil spray.

Spoon the mixture into the muffin moulds and top with the brown sugar and cinnamon mix. Sprinkle over the flaked almonds.

Bake in the centre of the oven for 12—14 minutes until golden brown.

Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Store in an airtight container in the fridge. Best consumed within a week.

Preheat the oven to 180°C/350°F/Gas 4.
In the bowl of a food processor, blend the bananas to form a mash.
Add the eggs, milk and melted butter, then gradually incorporate the flour, brown sugar, poppy seeds and cinnamon.
Use a 5cm x 32 cm x 21.5 cm (2 inch x 12 inchx 8 inch) 6-cup muffin tray. You will need to cook these in two batches. Either line the muffin moulds with paper cases or spray with olive oil spray.
Spoon the mixture into the muffin moulds and top with the brown sugar and cinnamon mix. Sprinkle over the flaked almonds.
Bake in the centre of the oven for 12—14 minutes until golden brown.
Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container in the fridge. Best consumed within a week.

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