A Bug's Life

Just in case you still have an excess of bananas, the following recipe went down very well today in our house...

Dairy-Free Banana Muffins
(Makes 12 standard-size muffins)

Dry ingredients:
210g plain flour
30g porridge oats
2 tsp baking powder
1 tsp ground cinnamon
half tsp bicarbonate of soda
quarter tsp salt
pinch grated nutmeg

Wet ingredients:
1 egg
150g light brown sugar (or a combination of caster and dark brown sugar, depending on your personal taste - I used 50g dark brown sugar and 100g golden caster)
2, 3, or 4 mashed bananas (depending on size - large, medium or small)
6 tbsp vegetable oil
1 tsp vanilla extract

1. Preheat oven to 190°C.
2. Mix all the dry ingredients.
3. In a second bowl, mix all the wet ingredients.
4. Add the dry ingredients to the wet ingredients and mix until the dry ingredients are just moistened. Don't keep on mixing until everything is smooth - this will make the muffins tough.
5. Spoon the mixture into a greased muffin tin, or paper cups.
6. Bake for about 18 minutes, or until a skewer inserted into the middle of a muffin comes out clean.

Once cooked, the muffins should be eaten as soon as possible, or frozen. I love muffins because you can defrost them in a few seconds in the microwave for that instant cake-fix.