
12
Easy
10 minutes
20 minutes
1. Preheat the oven to 220°C and grease a 12-hole muffin pan. Mash the bananas in a bowl until smooth, then add the wet ingredients and mix to incorporate.
2. Whisk together the dry ingredients in a separate bowl. Combine the wet and dry ingredients, then spoon the batter into the greased muffin tray, sprinkle with seeds or coconut flakes and bake for 5 minutes. Reduce the oven’s temperature to 180°C and bake for a further 15 minutes or until cooked through.
3. Remove from the oven and allow to cool for 5 minutes in the pan, then remove from the pan and allow to cool completely. Freeze in Ziploc bags or in a freezerproof container. Thaw overnight in the fridge and microwave for a few seconds before eating.
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Videographer: Ant Hoard / Husk Creative
Photographer: Ant Hoard