Bananas are pretty popular in our house but occasionally one slips through the net and ends up awfully sad. This poor sod and its friend were hidden in our fridge ahead of an open home and promptly forgotten about for a week and a half.

What do they say? When life gives you sad bananas, make banana muffins? No?

I love this recipe. The blacker the bananas the better. It is so quick it can be pulled together while you occupy a small helper in her high chair – with a measuring cup and a melon baller.

It can be done by hand in one bowl, so there’s no need to drag my KitchenAid out of the cupboard. Another bonus.

It’s also gluten and dairy free for my little one. The recipe makes enough for eleven muffins. Yes, eleven. Whoops.

Yum.

And they meet with my mini taste-tester’s approval!

Banana muffins

3 large, over ripe bananas
1 cup White Wings Gluten Free Plain Flour
2 teaspoons gluten-free baking powder
1 teaspoon psyllium husks
1 egg
1/3  cup brown sugar
1/4 cup canola oil

Preheat oven to 180°C  and grease a muffin tray with dairy-free margarine (or fill a muffin tin with muffin liners).

Mash bananas in a mixing bowl. Sift dry ingredients over bananas, add egg and oil.

Mix together well. Pour batter into muffin tray.

Bake at 180°C for 15 minutes, or until cooked through.

As per usual, there’s no need to use gluten-free flour if you’ve no special dietary requirements. For wheaten muffins, substitute 1 cup self-raising flour for the plain flour, baking powder and psyllium husks.

You could add 1 teaspoon vanilla extract, chopped nuts or chocolate chips to the batter for something different.