Easy banana muffins
- Elena Silcock
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Makes 12
Easy
Prep: 15 mins
Cook: 25 mins
A star rating of 4.7 out of 5.288 ratingsRate
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Bake these moreish banana muffins for a make-ahead breakfast or a snack on the go. They are quick, easy and ready in under an hour
Vegetarian
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Test Kitchen tips for the perfect banana muffins:
- For a little extra texture, you can fold in a handful of chopped pecans, walnuts or dark chocolate chips before baking. A pinch of ground cinnamon also pairs nicely with the banana flavour.
- This recipe works best if you use very ripe bananas with plenty of brown spots, as they're naturally sweeter and mash more easily into the batter. You can, if your bananas are very ripe, use the skin as well. Snip off the stalk and end and whizz the whole banana in a processor or blender.
- If your bananas are not quite ripe enough, pop them in a low oven for about 10 minutes to help soften them, making them perfect for baking.
- These muffins freeze really well, so we often make a double batch. Once cooled, freeze them in an airtight container - they will keep for up to two months. You can then defrost them at room temperature or give them a quick zap in the microwave for a warm treat.
Ingredients
Nutrition
Units:
MetricUS
-
250g/9oz self-raising flour
-
1 tsp baking powder
-
½ tsp bicarbonate of soda
-
110g/4oz caster sugar
-
75g/2½ oz butter
melted
-
1 tsp vanilla extract
-
2 eggs
-
2 large ripe bananas
mashed
-
125ml/4fl oz buttermilk
(or add 1 tsp of lemon juice to milk and leave for 20 mins)
-
50g/2oz pecans
chopped, plus extra to decorate (optional)
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Nutrition: Per serving
- kcal223
- fat9g
- saturates4g
- carbs30g
- sugars13g
- fibre1g
- protein4g
- salt0.6g
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Method
-
step 1
Heat the oven to 190C/170C Fan/gas 5. Line a 12-hole muffin tin with paper cases. Sift together the flour, baking powder, bicarbonate of soda and caster sugar with a big pinch of salt. In a separate bowl mix the melted butter, vanilla extract, eggs, mashed bananas and buttermilk.
-
step 2
Make a well in the centre of the dry ingredients and pour the wet ingredients in. Roughly mix together with a fork, being careful not to over-mix. Scatter in the chopped pecans, if using, then spoon the mixture into the muffin cases. Top with pecan halves, then bake for 20-25 mins, until golden brown. Cool on a wire rack.
Elena Silcock
Elena Silcock is a trained chef, food writer, stylist and cookbook author who has worked in various kitchens around London. She is passionate about homemade pasta, slow cooked meat and sharing style food. Discover more recipes from Elena
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A star rating of 4.7 out of 5.288 ratings
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