These Banana Muffins are delicious and best of all they freeze really well, so can be made and used in lunch boxes. They are a firm favourite of Maxi.
Ingredients (makes 12 large muffins) I often double it and make 24.
75g/3oz melted butter
250g/9oz self-raising flour
1 tsp baking powder
½ tsp bicarbonate of soda
pinch of salt
½ tsp ground cinnamon
½ tsp ground nutmeg
115g/4oz caster sugar
1 tsp vanilla extract
2 large, ripe bananas
2 medium eggs
125ml/4fl oz milk
a handful of pumpkin seeds (optional)
Heat the oven to 190C/375F/Gas 5. Melt the butter and allow to cool. Mash the bananas well. Sift flour, baking powder, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through.
With a fork, beat together the eggs, vanilla extract, melted butter and milk in a second bowl. Add the mashed banana and stir through.
Make a well in the centre of the dry ingredients and add the egg mixture, stirring roughly with a fork (don't over mix) until it is a lumpy paste.
Set paper cases into a muffin tin and spoon in the mixture until almost full. Sprinkle with sunflower seeds.
Bake for 20 to 25 minutes or until the muffins come away from the side of the pan when touched.
Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave on the rack.
These can be eaten hot or cold.