Ingredients:

• 3 ripe bananas (about 350g, mashed)
• 100g granulated sugar
• 1 large egg
• 80ml melted butter
• 1 teaspoon vanilla extract
• 190g plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/4 teaspoon salt
• 100g mini eggs, plus extra for topping

Method:

1. Preheat the oven to 180°C and line a 12-cup muffin tin with paper cases.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add sugar, egg, melted butter, and vanilla extract to the bananas and mix well.
4. In a separate bowl, whisk together plain flour, baking powder, bicarbonate of soda, and salt.
5. Gradually add the dry ingredients into the banana mixture, stirring until just combined.
6. Gently fold in the mini eggs, being careful not to overmix to avoid bleeding colours.
7. Spoon the batter evenly into the muffin cases, filling each about 3/4 full.
8. Top each muffin with a few extra mini eggs for decoration.
9. Bake for 18-22 minutes or until a skewer inserted into the centre comes out clean.
10. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.