An ideal way of using up those over ripe bananas. Great for breakfast, snacks or putting in the kids lunch box. For an extra special treat, replace the raisins with chocolate chips.
3 ripe bananas, peeled and chopped
300g plain flour
3 tsp baking powder
2 eggs, beaten
1 tsp cinnamon
100ml vegetable oil
Preheat the oven to 200C/Fan 180/Gas 6.
Prepare a 12 hole muffin tin with muffin cases.
In a food processor mix together the flour, baking powder and sugar. Add the bananas, eggs, oil and milk. Blitz until the mixture forms a batter. Stir in the raisins. Divide the mixture between the 12 muffin cases and bake for approximately 35 minutes. Check with a cocktail stick or skewer to see if the muffins are ready. If there is mixture on the stick or skewer cook for a further 5 minutes and check again.
- Self-raising flour can be used instead of plain flour and baking powder.
- Rice flour and baking powder work well in this recipe. Use 300g brown rice flour and 3 tsps of baking powder.
- The raisins are optional. Omit and have plain banana bread muffins.