Whip up these Banana Muffin Cupcakes for a sweet treat.

1 cup (150g) self raising flour
3/4 cup (100g) wholemeal flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
pinch of salt
150g brown sugar
80ml coconut oil
2 eggs
150ml buttermilk
3 very ripe bananas

How to

Preheat the oven to 180° C. Line two muffin trays with paper cases. Sift all the dry ingredients together in a mixing bowl. Place the sugar, coconut oil, eggs, buttermilk and bananas in a blender and whizz together until smooth. Pour the wet ingredients into the dry and mix lightly until just combined. Over mixing will toughen the muffins so keep it brief! Spoon into the muffin cases and bake for 18-20 minutes. Always test with a skewer before removing from the oven. Cool on a wire rack before storing in an airtight container.

Serve as is or frost with peanut butter mousse.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].

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