Banana Muffins is a modern British recipe for a classic breakfast muffin that incorporates mashed banana into the batter. The full recipe is presented here and I hope you enjoy this classic British version of: Banana Muffins.
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This is a classic breakfast muffin made with mashed ripe bananas. If you don't have butter you can use a blend of 2 tbsp yoghurt with 3 tbsp neutral-flavoured oil.
Ingredients:
75g butter, melted and cooled
2 large, ripe bananas (or 3 small)
250g self-raising flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
½ tsp ground cinnamon
½ tsp ground nutmeg
1/2 tsp ground allspice
115g caster sugar
2 medium eggs
1 tsp vanilla extract
125ml milk
10 walnut kernels (optional)
Method:
Pre-heat your oven to 190°C (170°C Fan/Gas Mark 5). Place paper cases in the moulds of a muffin tin, or grease the moulds well with a little extra oil or butter.
Melt the butter and allow to cool slightly. Mash the bananas thoroughly in a bowl.
Sift together the flour, baking powder, bicarbonate of soda, salt, cinnamon nutmeg and allspice together in a large bowl. Stir in the caster sugar.
In a second bowl, use a fork to beat together the eggs, vanilla extract, milk and melted butter. Add the mashed banana and stir in through.
Form a well in the centre of the dry ingredients and add the egg mixture, stirring roughly with a fork (don't over mix) until it is a lumpy paste.
Spoon in the mixture into the holes of the muffin tin until almost full. Top each one with a walnut kernel, if using.
Transfer to the centre of your pre-heated oven and bake for 20–25 minutes, or until the muffins come away from the side of the tin when touched. Rest the muffin tray on a wire rack for 5 minutes, then remove the muffins and leave on the rack for another 5 minutes before serving.
Serve the muffins warm or cold. To make an indulgent breakfast, add sliced banana, a dollop of crème fraîche (or yoghurt), walnuts and a drizzle of honey.
