Bananas and I have reached a sort of impasse. I’ve talked before about how they are genuinely gross and I hate them…however I can stomach them baked and blended into things like pancakes, smoothies and banana bread.

Banana bread is the bomb. However, last time I made it it ended up getting all stuck in the tin and I was eating chunks of it out of there with my hands like a cave person. I wanted to make it again but in an easier and less messy way – in comes my mini muffin tray! Mini food is the best.

I’ll be eating these for breakfast a lot I reckon. Of course if you don’t own a mini muffin tin you can use a normal one – just adjust the cooking time accordingly.

This recipe makes approximately 36 mini muffins.

INGREDIENTS

1 large ripe banana, mashed

1/2 cup soft light brown sugar

3/4 cup soy milk mixed with 1 tsp apple cider vinegar

1 flax egg (1 tbsp ground flax mixed with 2 tbsp water)

1/2 cup vegetable oil or other light tasting oil

1 tsp vanilla extract

2 cups plain flour

1/4 cup oats

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt