Coming to you live this morning from the glorious Gold Coast. Not actually glorious – it’s incredibly run down and seedy feeling – I have legitimate concerns for the local economy. If one more stranger asks me if I want to buy a ticked for a club crawl I’m going to get my punch on. But I digress, here I am actually enjoying what the coast has to offer.
Back to the humble banana! I wanted to share another quick and arguably simpler recipe than my previous banana pancake – the banana muffin. You don’t even need to stand by the stove flipping them over!
- 2 super ripe bananas
- 4 eggs
- Fruit (my go-to is frozen raspberries)
The details:
- Preheat the oven to 180 degrees celsius
- Grease a muffin tray using some ghee
- Take bananas and mush in a bowl with a fork or potato masher
- Whisk eggs together, then add to the banana mixture
- Place your fruit of choice in the bottom of each muffin mold
- Add your banana and egg mixture
- Finish with some more fruit on top
I think any juicy fruit works well with this mix as you tend to get the flavor through the muffin. I’m also a fan of anything that might be found frozen in my freezer – blueberries and strawberries are great.
I normally double this mixture for bulk food prep, they freeze well. I’m sure you could also play around with other spices or seasoning, but I’m not that girl!
That’s all folks! From me at the beach (taking hotel selfies), I hope you enjoy the rest of your Saturday.
lazygirl 