Banana Bread Muffins


Makes 6.  Preheat oven to 450F.

Prepare your muffin tin with parchment muffin liners.  If you have a 4 oz portion scoop, now’s the time to put it to good use.

In a medium bowl:

  • 1 roughly mashed banana
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground clove
  • 1 tsp vanilla
  • 4 drops lemon oil/flavour (optional)
  • 1/8 tsp stevia, or the equivalent of 1/4 cup sugar or alternative, based on your preference
  • 2 TBS oil
  • 1/3 cup water
  • 4 large eggs

Whisk together.  Add

  • 1/2 cup LOVE MY BUNS baking mix and whisk to combine.


  • 1TBS + 1 tsp apple cider vinegar or other vinegar/lemon/lime juice.

Working quickly, whisk in the AVC and portion the batter into 6 muffin cups.

Place on center rack in the oven, reduce temperature to 400F, and bake 18 minutes, turn off oven but finish baking another 5 minutes, or until tops spring back to the touch.  If you can resist eating them all right away, then store refrigerated for up to 7 days.  They freeze well, too.