Banana cinnamon muffins

  • Skill Easy
  • Prep time 10 mins
  • Cook time 18 mins
  • Servings 12 muffins
5/5 - (1 vote)
Our banana cinnamon muffins are super healthy and versatile. Great for breakfast, kids lunchboxes, a snack throughout the day or dessert after tea, these banana muffins are sure to brighten your day. With this super quick recipe, its easy to whip up a batch of these muffins even when your busy. Made with wholemeal flour and So Good Unsweetened Almond Milk, these dairy free muffins are great for everyone.

Ingredients

  • 1 cup So Good Unsweetened Almond Milk
  • 1/4 cup packed brown sugar
  • 2 very ripe medium bananas, mashed
  • 2 eggs
  • 1/4 cup light olive oil
  • 2 cups wholemeal self-raising flour
  • 1 tsp ground cinnamon
  • 1/4 tsp salt

Method

  1. Preheat oven to 180°C (350°F). Line a 12-hole muffin tin with papers, or oil well.
  2. In a large bowl, combine flour, cinnamon and salt, and make a well in the centre.
  3. In a separate bowl or jug, whisk together So Good milk, sugar, mashed banana, eggs and oil.
  4. Pour wet ingredients into dry and stir until just moistened, being careful not to over mix. Divide batter into lined tins.
  5. Bake 18 minutes, or until tops are golden and a skewer inserted into the centre of a muffin comes out clean. Cool in tin for 5 minutes, then turn out to cool completely on a rack.

Tips

  • If you don’t have wholemeal self-raising flour, make your own by whisking 1 tsp baking powder and 1/4 tsp bi-carb soda into each cup of wholemeal plain flour.
  • Per Serve
  • Energy (kJ)
    692
  • Energy (Cal)
    165
  • Protein (g)
    4
  • Fat (g)
    6
  • Saturated Fat (g)
    1
  • Carbohydrate (g)
    22
  • Sugars (g)
    6
  • Dietary Fibre (g)
    3.1
  • Sodium (mg)
    222
  • Potassium (mg)
    149
  • Iron (mg)
    0.8
  • Calcium (mg)
    52