These dairy free banana muffins are perfect for school lunchboxes.
You will need:
3 large bananas
1/2 cup sugar of choice (I used brown)
1/3 cup dairy free spread
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 1/2 cups wholemeal plain flour
Preheat the oven to 180C/350F.
Line a 12 muffin tin with muffin liners and set aside.
In a stand mixer or mixing bowl, add your bananas (mashed), sugar, egg and butter and mix until combined. Add the rest of the ingredients and mix.
Distribute the batter amongst the muffin liners, about 2/3 of the way full. If desired, top with extra banana.
Bake for 20-22 minutes, or until golden brown on top and a skewer comes out clean.
Allow muffins to cool in the muffin tin for 20 minutes, before transferring to a wire rack to cool completely.