BANANA MUFFINS

Eat me in moderation!

Serving size: 110g

Serves: 12

Per serve: 1300kJ | 5g protein | 11g fat | 46g carbs | 2g fibre

Ingredients

Banana Muffins

  • 2 cups of self-raising flour

  • 1/4 tsp of baking soda

  • 3/4 cup of brown sugar

  • 3/4 cup of walnuts, chopped small

  • 2 tsp cinnamon sugar

  • 3 very ripe bananas, mashed well

  • 1/3 cup plain vanilla yogurt

  • 2 large eggs, lightly beaten

  • 1 tsp vanilla essence

  • 4 tbs of margarine, melted and allowed to cool to room temperature

 

Maple Buttercream

  • 250 g of salted butter (room temperature)

  • 3 1/2 cups of icing sugar

  • 6 tbps of pure maple syrup

     

     

     

     

     

     

     

     

     

Method

Banana Muffins

  1. Preheat oven to 180°C fan-forced, and lightly grease a 12 whole 1/3 capacity muffin pan.

  2. In a large bowl add all of the dry ingredients - flour, baking soda, brown sugar, pumpkin seeds, and 1 tsp of cinnamon sugar. Mix together.

  3. In a medium sized bowl add the bananas, yogurt, vanilla essence, and margarine. Mix together with a wooden spoon until well combined. 

  4. Using a spatula fold the wet ingredients into the dry ingredients. Initially you make think that there is not enough wet ingredients, however just keep consistently mixing it until it is all combined.

  5. Evenly distribute in the muffin pan and top with a light coat of brown sugar.

  6. Bake for 25 minutes or until a skewer inserted in centre of 1 muffin comes out clean. Leave to cool completely on a wire rack.

 

Maple Buttercream

  1. In a stand mixer fitted with the whisk attachment whip the butter for 30 seconds.

  2. Add the icing sugar 1 cup at a time, scraping the sides in between each addition. Start mixing slow until the icing sugar is incorporated and then increase to a medium/high speed. Mix for 30 seconds between each sugar addition.

  3. Stop and scrape down sides. Add the maple syrup.

  4. Mix on medium/high for 3-4 minutes until light and creamy. Chill in the refrigerator for 5 minutes until frosting the muffins!

© 2016 by Georgina Mae Hansford. All rights reserved. ABN 94 321 829 701

Brisbane, Australia  |  georgie.hansford@hotmail.com

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