banana muffins!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 3/4 c flour, all-purpose1/4 c Oats1 tps (+) cinnamon2/3 c Brown Sugar, packed 1/2 c Almond Milk2 Eggs, lightly whipped50 g Butter, melted and cooled2 Bananas, mashed2 1/2 tsp Baking Powder
Preheat oven to 350 F. Brush an 11 x 21cm (base measurement) loaf pan, or a muffin tray, with melted dairy spread to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Place the milk, eggs, melted butter and banana in a medium bowl, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Add Baking Powder last. Spoon the mixture into the prepared pan and smooth the surface.
Bake in preheated oven for 45-50 minutes for a loaf and 25-30 minutes for muffins, or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut loaf into slices to serve.
Notes
Add chocolate chips for an even sweeter treat!
You can also try different nut variations for a new tasty experience! : )
This banana bread will keep in an airtight container out of direct sunlight for up to 3 days. Alternatively, place in an airtight container, then label, date and freeze for up to 1 month. Place in the fridge overnight to thaw.
https://www.taste.com.au/recipes/3118/banana+bread#askquest
Serving Size: 12 muffins
Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Place the milk, eggs, melted butter and banana in a medium bowl, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Add Baking Powder last. Spoon the mixture into the prepared pan and smooth the surface.
Bake in preheated oven for 45-50 minutes for a loaf and 25-30 minutes for muffins, or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut loaf into slices to serve.
Notes
Add chocolate chips for an even sweeter treat!
You can also try different nut variations for a new tasty experience! : )
This banana bread will keep in an airtight container out of direct sunlight for up to 3 days. Alternatively, place in an airtight container, then label, date and freeze for up to 1 month. Place in the fridge overnight to thaw.
https://www.taste.com.au/recipes/3118/banana+bread#askquest
Serving Size: 12 muffins
Nutritional Info Amount Per Serving
- Calories: 185.9
- Total Fat: 4.8 g
- Cholesterol: 40.0 mg
- Sodium: 126.7 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 1.4 g
- Protein: 3.5 g
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