So by now you probably have a good idea that I love baking with bananas.. think Banana Oat Pancakes, Hemp Seed Banana Bread.. the list goes on! Aaaaand I love to bake muffins. At least once a week at my place. They’re just so easy to knock up, freeze and grab as you need them for lunch boxes or an afternoon snack. Not to mention a great way to use up those over-ripe bananas. Hope you enjoy this recipe as much as I do!
- 4 over-ripe bananas mashed
- 2 cups wholemeal self-raising flour
- 2 Tbsp cinnamon ground
- 1/4 cup chia seeds
- 1 cup coconut milk or milk of choice
- 1/4 cup coconut oil
- 1 large egg or flax egg* see recipe notes
- 1 Tbsp vanilla extract
Preheat oven to 180/350 degrees.
Add the mashed bananas, milk, egg, vanilla and chia seeds to a medium sized bowl.
Allow the chia seeds to soak and fatten up for a few minutes.
Meanwhile, combine the flour and cinnamon in a large bowl.
Add the wet mix to the dry mix and stir to combine.
Add the coconut oil and stir through.
Spoon into greased muffin tin and bake in the oven for 15 minutes or until cooked through.
Allow to cool in the tin for around 10 minutes before turning out onto a cooling rack.
1 flax egg is 1 Tb flax meal mixed with 3 Tb water. Allow to sit for a couple of minutes to thicken up.