Ok, so everyone has a banana muffin recipe but these ones are special because I make them for my Zoe and they cater to her vegan-ness. For the rest of us they are great because they are egg and dairy free. If you swap the flour for rice or gluten free flour you have a muffin that just about any dietary limit can get on board with.
These little treats are great for lunch boxes or brunches on the go. Much better than a nasty snack from the lunch box aisle of the supermarket. Those muesli bars have about as much nutritional value as a trip to McDonalds and as for the ‘fruit’ roll ups – Don’t get me started… They may as well just put all of that stuff in the lolly aisle and be done with it.
These muffins are much better – they are filled with yummy things that are good for you and have a little bit of lurve squeezed in and that can’t be bad for you at all.
So here they are……. ZOZI’S BANANA MUFFINS
3 ripe mashed bananas
1/4 cup vegetable oil – preferably peanut or rice bran
1/2 cup each of raw caster sugar and brown sugar
1 cup self raising flour
1/2 cup wholemeal flour
1/2 cup almond meal
1 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon of dry ginger
1 teaspoon vanilla
Beat sugars and oil together. Add vanilla and banana.
Add all other ingredients and mix until just combined.
Bake 25 minutes Makes 12
Feel free to add other yumminess as you see fit – we often pop in some walnuts or pecans, chopped apple, extra spices like nutmeg or all spice, a little bit of organic maple syrup drizzled over the top doesn’t go astray either …