Name: Banana muffin cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 16 servings
Cuisine: Bake
Ingredients: 1 cup flour self-raising; 3/4 cup flour wholemeal; 1 tsp cinnamon ground; 1 tsp Baking powder; 1/4 tsp Bicarbonate of soda; salt just a pinch; 150 g brown sugar; 80 ml coconut oil; 2 eggs; 150 ml Buttermilk; 3 bananas

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Ingredients (11)

1 cup	flour — self-raising
3/4 cup	flour — wholemeal
1 tsp	cinnamon — ground
1 tsp	Baking powder
1/4 tsp	Bicarbonate of soda
	salt — just a pinch
150 g	brown sugar
80 ml	coconut oil
2	eggs
150 ml	Buttermilk
3	bananas

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Method:

Preheat the oven to 180° C.

Line two muffin trays with paper cases. Sift all the dry ingredients together in a mixing bowl. Place the sugar, coconut oil, eggs, buttermilk and bananas in a blender and whizz together until smooth.

Pour the wet ingredients into the dry and mix lightly until just combined. Over mixing will toughen the muffins so keep it brief! Spoon into the muffin cases and bake for 18-20 minutes. Always test with a skewer before removing from the oven. Cool on a wire rack before storing in an airtight container.

Serve as is or frost with peanut butter mousse.

Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.

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