PREP TIME: 10 minutes
COOKING TIME: 20-25 minutes
2 cups flour (I use spelt flour to make them low gluten)
1 tsp baking powder
1 tsp bicarbonate of soda
pinch of salt
¾ cup coconut brown sugar or treacle brown sugar
4 tbs butter, melted (or coconut oil)
½ cup plain or vanilla yoghurt
2 jumbo eggs
5 small bananas, mashed into chunks
Preheat oven to 180C. Line 8 muffin cups with paper muffin cups and spray them well.
Stir the flour, baking powder, bicarbonate of soda, salt and brown sugar together in a bowl.
Melt the butter. Add the eggs to the butter with the mashed banana and yoghurt.
Stir everything together in the bowl until well mixed.
Spoon mixture into the cups until ¾ full and bake for 20-25 minutes or until golden.