Banana Muffins for School

Fluffy, delicious, and perfect for breakfast or an afternoon snack.

Ingredients:

• 2 ripe bananas
• 1 pack Bett’r gluten-free banana bread mix
• 2 tbsp hazelnut tahini
• 1 tbsp soy (or other plant-based) milk

Instructions:

1. Peel the bananas and mash them well in a bowl.
2. Add the Bett’r banana bread mix, hazelnut tahini, and milk.
3. Mix well until a homogeneous mixture is formed.
4. Divide the mixture into paper liners placed in a baking tray.
5. Bake at 180°C for 15–18 minutes, until the muffins are golden and fluffy.
6. Let them cool slightly and they are ready to share. ☺️