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- Prep
- 10 minutes
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- Total
- 20 minutes
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- Serving
- 6 muffins
Ingredients
| 3 ripe bananas |
| 1 egg whisked |
| 85gm butter melted |
| 1 tsp Vanilla extract |
| 2 tbsp Liddells Lactose Free Full Cream Milk |
| 1½ cup flour |
| 1 tsp baking powder |
| 1 tsp baking soda |
| 1 tsp cinnamon |
| ¾ cup sugar |
Directions
Step 1
Preheat oven to 200℃ and prepare a 12 muffin pan with cupcake liners.
Mash ripe bananas in a bowl with a hand masher, add melted butter, vanilla, egg, sugar and milk and combine. In another bowl add the dry ingredients, flour, baking powder, baking soda, cinnamon, combine. Pour in wet ingredients to the dry bowl and hand mix until batter is combined. Portion the batter into muffin cups (the fuller the bigger they will become). Place in the oven for 5 minutes and then reduce heat to 180℃ and bake for a further 15 mins or until muffins are the perfect golden colour.
The milk and the hand mixing is key to a moist muffin and keeping an eye on the oven as it cooks.
