I must confess that this muffin started out in this world as a cake, and a very nice cake it was too.  But as much as the kids loved it, I was bothered by the amount of sugar and maple syrup it contained.  So I decided to change it up a bit….as I do!  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.  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.  So here they are, my very popular in the lunch box Reduced Sugar Banana Muffins:

Reduced Sugar Banana Muffins

Ingredients:

2 large Bananas, mashed

125g Butter, melted

2 Tbl Milk

2 Eggs

1 1/2 Cups Plain Flour

2 tsp Baking Powder

1/2 Cup Sugar

Directions:

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 at http://retromummy.com/2009/05/18/melt-n-mix-banana-bread/