I must confess that this muffin started out in this world as a cake, and a very nice cake it was too. Â But as much as the kids loved it, I was bothered by the amount of sugar and maple syrup it contained. Â So I decided to change it up a bit….as I do! Â I ditched the maple syrup all together and halved the sugar, and I think these muffins are now perfect, with just the right amount of sweetness. Â To be honest, I once made the original recipe and forgot to add the sugar at all and the kids didn’t seem to notice the difference, but to be fair I think it does need a little something. Â So here they are, my very popular in the lunch box Reduced Sugar Banana Muffins:
Reduced Sugar Banana Muffins
2 large Bananas, mashed
125g Butter, melted
2 Tbl Milk
1 1/2 Cups Plain Flour
2 tsp Baking Powder
1/2 Cup Sugar
Preheat your oven to 170C.
Line muffin tins with paper cases or grease lightly.
Combine the melted butter, sugar, milk and eggs into a bowl and whisk to combine.
Add the bananas and give it a good stir.
Sift in the flour and baking powder and stir to combine.
Fill each muffin case 3/4 full and place in the oven for approx. 12-15 minutes, until the muffins are golden and a skewer comes out clean when inserted into the centre of a muffin.
This recipe was adapted from a recipe found atÂ http://retromummy.com/2009/05/18/melt-n-mix-banana-bread/