Banana Muffins

These freezer-friendly banana muffins are a lovely snack. Great for baking on the weekend, freezing and then grabbing on the way to school or work in the morning.

Banana Muffins

These banana muffins are quick and easy to make, I normally make a double batch, keeping one batch in the fridge and the other in the fridge. I don’t always ice them, but when I do, I use either lemon icing or cream cheese icing. They could also be sprinkled with icing sugar. 

Another way to enjoy these delicious muffins is to warm them up, cut in half and serve with a little butter, which will melt through. 

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Banana Muffins

These freezer-friendly banana muffins are a lovely snack. Make a batch on the weekend, freeze & then grabbing on the way to school or work in the morning.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 12 muffins

Author: S Jones

Ingredients

• 3 bananas, mashed
• 1 cup sugar
• 2 TBSP butter
• 1 egg, beaten
• 2 cups SR Flour
• 2 TBSP milk
• pinch salt

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Instructions

• Preheat oven to 180C and grease muffin tins.
• Beat the mashed bananas with the eggs.
• Add all of the other ingredients, mixing well.
• Pour the mixture into the muffin tins and bake for about 15-20mins until risen and golden.
• Can be iced with lemon icing or cream cheese icing.

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Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.