How great are muffins? They take no time to make, are versatile and can even survive being made by Misses 4 and 6 and still taste great. I had a couple of over-ripe bananas sitting in the fruit bowl so turning them into muffins was the order of the day. I tweaked several different muffin recipes from various sources but reduced the amount of sugar as I find most recipes far too sweet.
I decorated these with a few peanut butter chips but they are very yummy without.
2 or 3 over-ripe bananas, mashed
1 egg, beaten
2 cups self-raising flour
½ cup caster sugar
very generous pinch of allspice
4 tablespoons mild-tasting vegetable oil [not olive oil]
2-3 tablespoons milk
LET’S GET TO IT:
Line a muffin tin with wrappers. Depending on how generous you make these you’ll get between 12-16 muffins.
Preheat oven to 170C.
Stir flour, sugar and allspice into a large bowl.
Mix oil, milk and egg in a small jug.
Tip into bowl with the flour then stir in mashed banana. Don’t overmix or it will be tough.
Bake 15-ish minutes/until golden and a skewer inserted comes out clean.
Cool on wire rack. When completely cold you can freeze these in ziplock bags – perfect for lunchboxes.