Bananas don't stay fresh for too long, the ones I buy remains firm for about 2 or 3 days only. From there on, it becomes soft and mushy and these are perfect to be converted or make into muffins. Instead of just bananas, I combined in some almond powder, leaving out eggs and sugar. That glossy and thick crunchy topping seen in the pics are the effects of sprinkling a generous amount of brown sugar on top of the unbaked muffins. If you wondering why I did this??? I get a joy of experimenting and making my recipes unique and different!!!! As for the feedback, everyone was impressed and enjoyed it very much.
750g bananas - mashed
1 1/2 cup all purpose flour
3 tbsp almond powder
1 tsp baking powder
2-3 tbsp brown sugar
Into a bowl, combine all of the ingredients except the brown sugar.
Fill greased muffin tins 3/4 full with muffin batter.
Sprinkle a generous amount of brown sugar over the top.
Bake at 250c for 25 mins or until its done.