Sugar-free banana muffins

Ingredients

• Very ripe bananas240 g
• Wholemeal wheat flour150 g
• Eggs (1 medium)55 g
• Sunflower oil40 ml
• Whole milk60 ml
• Baking powder4 g
• Ground cinnamonto taste

Allergens

Gluten, Milk, Eggs

Method

1. Preheat the oven to 180°C (static) and place 10 paper liners into a muffin tin.
2. Peel the bananas and mash them thoroughly with a fork in a bowl until you reach a smooth puree consistency without large chunks.
3. In a second bowl, lightly whisk the egg, then stir in the sunflower oil and the whole milk.
4. Add the banana puree to the liquid mixture, adding a pinch of cinnamon if desired, and mix well.
5. Sift the wholemeal flour with the baking powder and gradually add them to the banana mixture, stirring only until the flour is just incorporated.
6. Divide the batter into the muffin liners, filling them about 2/3 full to allow for rising.
7. Bake in the center of the oven at 180°C for approximately 18-20 minutes, or until a toothpick inserted into the center comes out dry.
8. Remove from the oven and let the muffins cool on a wire rack to prevent the bottoms from becoming soggy.
9. Serve at room temperature, ensuring the texture is soft and safe for the toddler to swallow.