Bunny Muffins
Equipment
- Weighing scales
- Measuring Spoons
- Mixing spoon
- Fork
- Muffin Tray
- Muffin liners optional - you can grease the tin if needed
- Oven
Ingredients
Muffins
- 2 small ripe bananas mashed (about 150g)
- 4 tbsp brown sugar
- 50 g Greek or natural yogurt
- 50 g oil
- 1 egg
- 125 g wholemeal flour + 2 tsp baking powder or use 125g self raising flour
- 75 g chopped chocolate/choc chips
Topping
- 50 g icing sugar
- 1 tsp water
- 25 g desiccated coconut
- 6 marshmallows cut in half diagonally
- 12 edible eyes
- 6 jelly beans
Instructions
- Preheat the oven to 180C.
- In a bowl, mash the bananas thoroughly with the sugar. Stir in the yogurt and oil and beat in the egg.
- Stir in the baking powder, then the flour, and mix gently.
- Stir in the chopped chocolate
- Spoon the batter into the individual muffin cases.
- Bake in the oven for 25 - 30 minutes. You can decorate the muffins when still warm, but preferably, decorate when cool.
Decoration
- Mix the icing sugar with the water in one small bowl
- Measure the coconut in another
- Dip the cooled cakes first in the icing, then the coconut.
- Dip the uncut edges of the marshmallows in the remaining icing, then fix to the top of the muffins for the ‘ears’
- Press a jelly bean in the cakes to make a nose
- Press 2 edible eyes in the cakes for the eyes
Notes
These can be stored for up to 3 days because of the fruit content, or frozen (without decorations) for up to 3 months.
Just defrost to eat.
These muffins can be made using gluten free self raising flour (just add gluten free baking powder if using plain.
They can also be made dairy free if you use dark chocolate (check the ingredients that they do not contain milk solids)/use dairy free chocolate, or omit the chocolate altogether.