These are terribly simple to make and freeze well too. That's this week's morning tea taken care of for one of my munchkins.
1 1/4 cups self-raising flour, sifted
1/2 cup brown sugar
40g butter, melted and cooled
1/3 cup milk
2 ripe bananas, mashed
- Preheat oven to 200°C. Grease 4 large muffin pans. Combine flour and sugar in a mixing bowl. Make a well in the centre.
- Using a fork, whisk butter, egg, milk, and bananas together in a jug. Add to flour mixture and fold together until just combined.
- Spoon into prepared pans and bake for 25 minutes or until a skewer inserted into the middle of a muffin comes out clean. Cool in the pans for 5 minutes, then transfer to a rack to cool completely.
Wrap individual muffins in plastic wrap and place into a sealed container.
My little man loves mini muffins, and I find this recipe makes a full tray of 24 mini muffins - just reduce the baking time to 20 minutes. Also, I freeze them in lots of 3 and pop them into his lunchbox frozen. By morning tea time, they have thawed completely, ready to eat.