Mini Banana Muffins

Ingredients

Dry ingredients

• 190 grams wholemeal flour (whole wheat flour)

• 1 teaspoon baking powder

• ¼ teaspoon bicarbonate of soda (baking soda)

•  ¼ teaspoon ground cinnamon

• Pinch of sea salt

Wet ingredients

• 230 grams mashed ripe banana (about 2 large bananas)

• 120 grams Greek yoghurt (or plain natural yoghurt)

• 60 millilitres light olive oil (1/4 cup)

• 2 large eggs

• 2 tablespoons honey or maple syrup

• 1 teaspoon vanilla essence (vanilla extract)

Method

1. Preheat your oven to 180°C (160°C fan) / 350°F. Lightly grease a 24-hole mini muffin tray or line with mini paper cases.

2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, bicarbonate of soda, cinnamon, and salt.

3. In a large bowl, combine the wet ingredients: mashed banana, eggs, yoghurt, olive oil, honey or maple syrup, and vanilla. Whisk until smooth and well mixed.

4. Add the dry ingredients into the wet mixture. Gently fold through with a spatula until just combined — avoid overmixing.

5. Spoon the batter into the mini muffin tray, filling each hole about ¾ full.

6. Bake for 18–20 minutes, or until a skewer inserted into the centre comes out clean.

7. Cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.