I started making these as it’s a great way to use up over ripen bananas at home. Yesterday after I made them my 4 year old son had 3 muffins of them after his supper?!! They freeze well so you can make them ahead for parties. As they are using natural sugars they are great for young children. Personally I do give my son sweeties chocolates, ice cream and sweeties (after all you are only a kid once) but I try to cut them down whenever I can.
Recipe (makes 12 regular size muffins)
1 and half cups (375 grams) flour (all purpose, stone ground, wholemeal will do just find)
1 teaspoon of baking powder
1 teaspoon of baking soda
1 cup full of chopped walnuts (to omit if allergic to nuts)
4 ripen bananas
1 apple grated
1 cup of blueberries (frozen ones will just good as well)
1 teaspoon of vanilla essence
1/3 cup full (80mls) of cooking oil (you can rapseed, olive oil)
one regular size 12 case muffin tin
12 cupcake paper
Pre heat oven 190 degree celcius fan assisted. Lined 12 cupcake paper onto the muffin tin. If the muffin tin has a non stick coating, there is no need to grease it.
Mash the bananas using a potato masher (I find it much easier to use than using a fork). Then add grated apple, blueberries, egg and vanilla essence.
Put in the flour (no need to sieve) then finally the baking powder and bicarbonate soda. As the baking powder and bicarbonate soda will cause chemical reaction. Bicarbonate soda does have some after taste and might cause issues with some. If so it might be worthwhile to tone it down by reducing the bicarbonate soda amount and add a bit more baking soda.
Mix them well and put them onto the cupcake cases in a muffin tin. Divide them into 12 portions as you go along. Cook them in a pre heated oven 20-25 minutes till it’s raised and brown. Let them cool them. Enjoy!!