After finally shrugging off all the lurgies that plagued my family over the holidays and getting past the endless run of wonderfully long, long weekends, this morning I realised that it was the first Monday of term, that my cupboards were practically empty and that we’d eaten all my frozen stash during the holidays.
Thankfully, my friend Cara from Surfing Mums had pointed me in the direction of these tasty egg-free banana muffins from Mum’s Net.
Naturally, I didn’t have all the ingredients, so I modified them to work with what I had. They are quick, easy and really yum!
You’ll need: 2 bananas, a handful of fresh or frozen berries, 2 tbsp butter, 2 tbsp maple syrup, 2 tbsp cream, 150g self raising flour, a pinch of nutmeg, a bigger pinch of ginger powder, a few drops of vanilla essence.
In a small a saucepan, melt butter with cream, syrup and vanilla.
While the butter is melting, mix the dry ingredients in a large bowl.
Remove the butter, cream, syrup combo from the stove and mash in both bananas.
Add wet ingredients (including the berries) to dry and mix thoroughly.
Spoon into a prepared muffin tray and bake for about 20 minutes at 175*C.
The patty pans get a bit crumpled when the 4 year-old helps 🙂
All ready to pop into the lunchbox! Lunchtime win!
*I’ve had to come back and edit this post because, on the suggestion of a very inventive 4 year old, I tried adding berries. Ohemgee! They are soooooooo good!
I love them fresh out of the oven with a dollop of cream. I think you’ll love them even more now too 🙂
