ANNABEL COOKS: BANANA MUFFINS
These tick all the (lunch) boxes! Nut free, egg free, freeze-able and full of goodness.
To up the nutritional value I’ve thrown in a few scoops of a chocolate flavoured, plant-based supplement; this can easily be substituted with drinking chocolate. Similarly, for vegan muffins the dairy can be substituted with almond, oat or soy milk.
3 medium ripe bananas, equal to 1 cup when mashed
1 ¾ cups self-raising flour
½ cup soft brown sugar
2 tablespoons ‘Lovewell Grow’ chocolate supplement powder or/ 2 tablespoons drinking chocolate
½ cup milk
½ cup rice bran oil
½ cup dark chocolate chips (optional)
Line 12-15 cupcake tins with patty pans or baking paper.
Preheat oven to 180 degrees Celsius
Mash the bananas in a large bowl with a potato masher until smooth. Add brown sugar, milk and oil, stir to combine. Sift in flour, chocolate powder and chocolate chips if using.
Divide amongst cupcake tins and bake for 15 minutes or until the tops start to brown slightly.
These freeze best on the same day that they are made. Allow to cool and freeze in reusable containers so they can be popped straight into lunchboxes.