ONE-BOWL, EASY BANANA MUFFINS
Want a delicious on-the-go snack? Then give these banana bread muffins a go. Not only are they a great way to use up ripe bananas, they will keep you fuelled for longer and taste great too!
They are light and moist and the sprinkle granola adds a satisfying crunchy topping! This one bowl recipe is super simple to make and will not disappoint. Perfect for adventure pit stops.
Recipe
Servings: Makes 6 muffins
Ingredients:
250g overripe bananas (approx. 2 medium sized bananas)
150g spelt flour
75ml almond milk
50g coconut sugar
1 tbsp of coconut oil (melted)
1/2 tsp bicarbonate soda
1/2 tsp baking powder
Pinch of salt
A handful of granola for the topping (can be subbed for nuts and seeds)
Method:
Preheat the oven to fan 180 degrees celsius and line a baking tray with 6 cases.
Mash the banana in a large bowl using a fork.
Add the remaining ingredients (excluding the granola) and stir until a smooth batter forms.
Spoon 2 tbsp of the mixture into each muffin case and scatter over some granola.
Bake for 20-25 minutes. Use a skewer to test the muffins are cooked (e.g. should come out dry).
Leave 10-15 minutes before serving.
Top tip: Check the muffins half way through. If the granola is starting to catch, place tin foil over the top of the muffins to avoid them burning.
