Banana & buttermilk muffins

Prep 20 mins | Cook 20 mins | Makes 12

2 cups self-raising flour
2 tsp baking powder
1 tsp ground cinnamon
2/3 cup light brown sugar
½ cup rice bran oil
3 very ripe bananas, mashed (about 1¼ cups mashed banana)
1 cup buttermilk
2 free-range eggs
Zest of 1 lemon
2 extra just-ripe small bananas, peeled and sliced, for topping
Icing sugar mixture, for dusting

Step 1 Preheat oven to 200°C/180°C fan-forced. Line a 12 x ½ cup muffin pan with paper muffin wraps or squares of baking paper.

Step 2 Sift flour, baking powder and cinnamon into a large bowl. Stir in brown sugar.

Step 3 Combine oil, mashed banana, buttermilk, eggs and lemon zest in a large jug. Whisk to combine. Using a large metal spoon, stir banana mixture into dry ingredients until just combined (do not overmix).

Step 4 Spoon mixture into muffin pan. Top with extra sliced banana. Bake for 20-25 minutes until golden. Cool in pan for 5 minutes then turn onto a wire rack. Lightly dust with icing sugar and serve.

Good for you ... Bananas

A good source of vitamins B6 and folate. Vitamin B6 is needed for the body's nervous system and folate is important for making red blood cells. A source of antioxidant vitamins E and C (vitamin C also helps protect us against infection). A good source of dietary fibre and also provides potassium.