Preheat oven to 180 degrees Celsius and grease a muffin tin.
In a medium bowl, mash bananas.
Place mashed banana into medium bowl along with the milk, vinegar and vanilla.
Stir Olive Black into the wet mixture.
In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda, rosemary).
Pour wet ingredients onto the dry ingredients and stir until just combined.
Gently fold in the blueberries, being sure not to overmix as this can result in dense muffins.
Spoon a heaping ¼ cup of batter into each muffin tin, filling each tin about ¾ full.
Bake for 23 to 27 minutes until a toothpick comes out clean.
Meanwhile make the frosting, gently mix all of the ingredients above and top the muffins when completely cooled.
Ingredients
Directions
Preheat oven to 180 degrees Celsius and grease a muffin tin.
In a medium bowl, mash bananas.
Place mashed banana into medium bowl along with the milk, vinegar and vanilla.
Stir Olive Black into the wet mixture.
In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda, rosemary).
Pour wet ingredients onto the dry ingredients and stir until just combined.
Gently fold in the blueberries, being sure not to overmix as this can result in dense muffins.
Spoon a heaping ¼ cup of batter into each muffin tin, filling each tin about ¾ full.
Bake for 23 to 27 minutes until a toothpick comes out clean.
Meanwhile make the frosting, gently mix all of the ingredients above and top the muffins when completely cooled.
