If you’re having one of those days when you’re short of time and want to whip up a yummy treat for the family to enjoy, this recipe is for you. This banana muffins recipe is my ‘go-to’ option when I need to bake something quick and delicious in the morning to pop in school lunchboxes and always a hit with the tiny & little ones.
I call these my “two by two” banana muffins because they are super simple to make – all you need to do is remember the number two. You pop in two of these and half (1/2) of that, and before you know it you’ll have a tray of two dozen mini muffins. I knew I needed to photograph this batch and share the recipe here after one of my eggs had two yolks. It was a sign!
TWO BY TWO BANANA MUFFINS
makes 12 full sized muffins or 24 mini sized muffins
2 cups wholemeal plain flour
2 tsp baking powder
1/2 cup coconut sugar
2 large, overripe bananas, mashed
2 teaspoons ground cinnamon
1/2 a block (125g) unsalted butter, melted
2 large organic eggs
1/2 a cup of milk
Preheat the oven to 180C (fan forced) and line a muffin tray with baking cases
Put all of the ingredients in a bowl together and gently stir until just combined. Be careful not to over-mix once the ingredients all come together as over-mixing can result in spongy muffins.
Line muffin tray with paper cases and spoon batter in, dividing it evenly between 12 regular sized muffin cases or 24 mini sized muffin cases.
Bake until they’re golden on top and spring back to the touch – around 12 minutes for the mini size and 18 minutes for the regular sized.
Pop them on a wire tray to cool, although they’re yummy when they’re still warm if you can’t wait that long.
You can pop wrapped muffins in the freezer to keep for later.