I’ve been making the healthy banana muffins from over-ripe bananas for a while now, but I felt they were a bit lacking. They lacked a bit of body so I thought I would try them with a couple of spoons of wholemeal flour. I had my little helper too.
You can see the original recipe here – What to do with over-ripe bananas
so I add 2 heaped teaspoons of whole meal flour and I also add just a dash of water – use could use milk – then whizzed it all up.
My little helper was very eager!
Overall they are much the same but they hold their shape just a bit better. I think I would add a little honey next time. They did seem to stick a bit more but I think thats because I had the over too hot. 3 small bananas made a dozen small muffins.
Has anyone else given these a go? Have you had any successful tweaking?