Banana Bread Muffins

1. Preheat oven to 180°C (160°C fan-forced). Line or grease a 12-hole muffin tin.
2. In a large bowl, whisk together all the dry ingredients.
3. In another bowl, mix the mashed banana, eggs, yoghurt, oil, honey, and milk until well combined.
4. Add wet mixture to dry and fold until just combined (don’t overmix). If you are adding in mix ins, fold them gently in.
5. Spoon into a lined muffin tin and bake for 20–25 minutes, or until golden and a knife comes out clean.
6. Cool in the tin for 5 mins, then transfer to a wire rack.

• If you often find yourself with brown bananas, peel and freeze them for future baking. When you're ready to make muffins, transfer them to the fridge and let them defrost for 24 hours

• The browner the banana, the sweeter the muffins will be! If you’re using less ripe bananas, consider adding slightly more honey.

• To make this recipe vegan, checkout our article on egg replacements.

• To freeze, let muffins cool completely, and place in a freezer safe container. To defrost, place in fridge overnight, and warm for 30 seconds in microwave.

Serves = 12

Nutrition information (per serve, without mix ins):

• Energy (649kJ)

• Protein (3.9g)

• Total Fat (5.9g)

• Saturated Fat (1.1g)

• Carbohydrate (20.4g), (Starch (11.5g), Sugars (9g), Added sugars (0g), Free Sugars (6.1g))

• Dietary Fibre (2.6g)

• Sodium (111mg)

• Calcium (24mg)

• Iron (0.8mg)