More bananas this week and again wanted to try something different. Bananas are a good staple in baking because they are not a liquid and help create a thick batter.
This recipe made 16 muffins but of course depending on how much you put into each chase. I always use an ice cream scoop to add my mixture to the cases because I find it always fills it to a good place.
The mixture for the muffins is lumpy and more like a thick paste than normal muffin mixture. The mixture should look like this and your muffins will turn out beautifully.
I added an extra slice of banana to the top of my muffins, but you can walnuts or chocolate chips if you prefer. These muffins smell great while baking because of the spices in them.
These muffins did raise in a funny way but muffins do not have to be pretty to taste great. These muffins do have a strong cinnamon smell so if your not a cinnamon fan then I recommend leaving that ingredient out.
- 75 g melted butter
- 250 g self-raising flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 115 g caster sugar
- 1 tsp vanilla extract
- 2 ripe bananas
- 2 medium eggs
- 125 ml milk
- Heat the oven to 190C/170C Fan/Gas 5 and put paper cases into a muffin tin.
- Melt the butter and allow to cool. Mash the bananas well. Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through.
- Beat together the eggs, vanilla extract, melted butter and milk in a second bowl. Add the mashed banana and stir through.
- Make a well in the centre of the dry ingredients and add the egg mixture, stirring roughly until it is a lumpy paste.
- Then spoon the mixture into the cases until almost full. Top each one a slice of banana
- Bake for 25 minutes, or until the muffins come away from the side of the pan 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.