Recipe: Super Simple Banana Muffins

To prepare myself for the extreme weather/temperature + cultural change, I knew that I'd need a go-to handy snack to see me through on those dark, cold, miserable days where all you feel like doing is curling up in bed with a hot cup of tea devouring a juicy book. 

These super simple, vegan banana muffins are my go-to when I don't feel like doing much but want something warm and yummy to munch on quick! 

INGREDIENTS

• 1.5 cups self-raising flour
• 2 - 3 medium bananas (or 1 - 2 large bananas) 
• 1 tsp vanilla essence
• pinch salt
• 1/2 cup soft brown sugar (you can add less if bananas are very overripe)
• 1 x egg (1 tsp egg replacer and 2 tbsp water)
• 1/3 cup vegetable oil or melted butter
• vanilla or regular soy milk (optional)

METHOD

1. Pre-heat oven to 175C (350F)
2. Mash bananas in a large bowl
3. Add oil, vanilla essence, sugar, salt and egg. Mix thoroughly. 
4. Mix in flour (I do this in 2 stages). Be careful not to overmix - mix until no more flour particles are obvious but not beyond that. If the batter isn't moist enough to spoon into the cupcake moulds, add a splash of milk here to mix.
5. Spoon into cupcake moulds (2 bananas makes about 8 cupcakes; 1 banana makes about 6)
6. Bake for 25 minutes or until a skewer inserted comes out clean (I like to test the cupcakes at 20 minutes just in case).

Muffins can be kept covered or refrigerated for up to 3 days :)

NOTE: I owe the recipe for these muffins to my sister, bless her and her culinary talent!