Banana Custard Muffins

Hi all of you lovely people.

My gosh, it has been so long since I posted here...life has been hectic and I have been adjusting to a new job...leaving not much time for blogging. I haven't done all that much creating either, just the same old faves or 'go to's" for busy times.

Anyway, I work a lot of night shifts, and I always like to bring in something yummy to keep us all going (it's kind of a 'thing' to bring food to night shift). My new resolution though is to bring in something yummy AND healthy, because I have lately only focused on the former....the latter, not quite so much. I am getting back on the train though!

However, before I do, the Banana Custard Muffins I posted a couple of days ago were a hit and heaps of you requested the recipe, so this is my last "not-so-healthy-but-not-so-bad" recipe for awhile. And there isn't any reason why you couldn't "health" it up if you need to. Same goes for turning it vegan, it isn't actually a vegan recipe, but it could easily be made one if you substituted the egg and the dairy custard.

Anyway, these took about 10 minutes to prepare and 20 minutes to cook, so if you're on a night shift - there's still time! They are sweet and fruity, with a creamy custard centre and have a yummy, crunchy top - I sprinkled over Vogel's Almond and Ancient Grain "Cafe Style" muesli, which was a perfect match,

Enjoy!

K x

Preheat your oven to 190 degrees celcius

Line a muffin tray with cupcake papers or grease it

In a large bowl, mix together

3 ripe bananas, mashed

2 eggs

2/3 cup of melted butter

Once combined, add in:

1/4 cup brown sugar

1/2 cup white sugar

1 1/2 self raising flour

1 tsp baking soda

Pinch of salt

Mix until just combined (you may still see a few bits of flour - that's ok...what's important is not to overmix like you would a cake batter).

Spread evenely among muffin tray. Dollop 1 tsp of homemade or ready made custard in to the centre of each muffin, sprinkle on cereal, seeds, chopped nuts, extra brown sugar - ANYTHING!

Bake for around 20 mins or until they are golden brown and bounce back to the touch.

K x