Ingredients

The following ingredients have 4 Servings
  • 1 ¼ cups (159 grams) self-rising flour
  • 5 oz (142 grams) pureed overripe bananas ((see notes))
  • 1/2 cup (4 oz) sparkling water
  • 1/4 cup - 1/2 cup sugar ((optional, only if you want sweeter muffins))

Instruction

  • Preheat oven to 350°F. Line 8 cavities in a 12-cup muffin pan with muffin liners. I recommend using parchment paper liners because otherwise the muffins will stick to the liners.
  • Add flour to a large mixing bowl. If you are planning on adding sugar to the batter, add it now and whisk together. Add in banana and then water. Whisk until batter is smooth.
  • Pour batter into muffin liners, filling them about 3/4 full. Use a spatula to scrape sides of bowl to release the batter stuck to the bowl so you have enough for all 8.
  • Bake muffins for about 15-18 minutes. Tops of muffins should bounce back if you apply light pressure and toothpick inserted should come out clean.