Spiced apple and banana muffins
I love making these spiced apple and banana muffins for breakfast or afternoon tea during the autumn. They are dairy-free, wholesome, moist and taste really yummy. I prefer them without any glazing, but you can finish them with icing or cream cheese frosting etc. These muffins can be used as a base for some scary Halloween muffins too, just decorate them accordingly.
Ingredients
Method
- Preheat the oven to 180°C. Line a muffin tin with paper baskets or put 12 silicon muffin cases on a baking sheet.
- Mash the bananas with a fork. Add the egg and oil to the bowl. Mix until well combined. Then stir in the grated apple.
- Add the flour, sugar, ginger and cinnamon. Mix until well combined. Add the milk and combine – you might need to add more if the mixture is too thick.
- Fold in the sultanas, then spoon the batter into the muffin cups.
- Bake the muffins for approx. 20 minutes, until a skewer inserted into the centre of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire-rack to cool completely.