While I’m spending time with our new little man, the amazing Bec from both The Plumbette and Styled by Bec (yep she runs two awesome blogs!) is my guest today sharing this yummy recipe for Caramello Koala and Banana Muffins. Bec is a pretty special lady, not only is she the founder and editor of two successful blogs, she is also a Mum to three gorgeous girls and a pretty awesome friend too 😉 That’s enough gushing from me, now it’s over to Bec!
Muffins are my go-to baking treat that I nail each week because they are easy and the flavours can be alternated. I use a basic muffin recipe from Family Circle Cooking Guide which I have changed and made my own. The Family Circle Cooking Guide is also my go-to cook book when I want to cook something basic. I tend to bake the same things each week because sometimes my ventures can turn into disasters. Sometimes this tradewoman is better installing the kitchen than cooking in it, but hey I’ve produced some ripper recipes like this one.
The best thing about making these muffins – no matter the flavour – is my husband and girls will inhale them and when your family eats your labour it’s a very satisfying feeling.
Caramello Koala and Banana Muffins
- 2 cups of self raising flour
- ¾ cup castor sugar
- 2 eggs whisked lightly
- 1 cup of milk
- 60 grams of butter - melted
- 1 packet of Caramello Koalas or whatever is left from the packet after the kids and yourself raid the packet!! - chopped up roughly
- 2 ripe bananas - mashed
- Turn oven on at 210 degrees Celsius (non fan forced) or 200 degree Celsius with fan
- Prepare a muffin tin by spraying each a 12 cup tin. I use old orange tupperchef silicone moulds and often have enough for a smaller silicone mould
- Sift the flour into a large bowl and stir in the sugar. Make a well in the middle
- Mix together eggs and milk and melted butter into the well at once and mix with a wooden spoon.
- Add the mashed bananas and caramello koalas, but don’t mix too hard as it is meant to be lumpy.
- Scoop the mixture into muffin holes and bake for 15-20 mins until puffed and golden. Cool on a wire rack.
- The muffins can be stored in an air-tight container and eaten within 3 days (or 1 day if you’re my girls) or they can be frozen individually for school lunches.