A quick, easy and nourishing muffin recipe the whole family will love!
Preheat oven to 180°C.
Combine flour, cinnamon and baking powder in a large bowl.
Add the eggs, banana, oil and sugar and mix thoroughly.
Carefully fold in the berries and nuts. If the mixture is very thick, add 1/4 cup of filtered water and mix thoroughly.
Spoon mixture into lightly greased muffin tins (10-12).
Bake for approximately 25-30 minutes or until a skewer inserted comes out clean.
Best served warm. Enjoy!
[cooked-sharing]
Ingredients
Directions
Preheat oven to 180°C.
Combine flour, cinnamon and baking powder in a large bowl.
Add the eggs, banana, oil and sugar and mix thoroughly.
Carefully fold in the berries and nuts. If the mixture is very thick, add 1/4 cup of filtered water and mix thoroughly.
Spoon mixture into lightly greased muffin tins (10-12).
Bake for approximately 25-30 minutes or until a skewer inserted comes out clean.
Best served warm. Enjoy!
Added cinnamon and coconut and replaced raspberries for frozen blackberries. Kids loved.
The best muffins the kids have ever tasted!
Made these but did not have macadamias or raspberries! Used mango, blueberries, cocoa melts and a few pecans. Came out really well – didn’t need the pecans. I think this recipe would stand up to quite a few different flavours quite well.
Great muffins for the kids, i used Natural almond meal, much cheaper
I am allergic to banana so wondering if mango might be an appropriate replacement?
Hi Fiona,
I would recommend using apple or pear over mango 🙂