If you household is anything like mine then there is always a couple of bananas left that no one wants to eat and everyone can smell them the moment they enter the room. You can freeze them of course and simply defrost and they are perfect for baking but I always seem to forget about them once that freezer door is closed. So I make these muffins quite often just to use up seriously over ripe bananas and they are a family favourite.
Perfect for woody walks especially if you miss out topping with honey at the end of baking so that backpacks so don’t get all sticky or even better these make the best after school snacks when dinner is AGES away (30 minutes in real time).
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- 280g plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- 3 bananas, mashed
- 90ml sunflower oil
- 60mil milk
- 1 egg
- Preheat an oven to 190°C, Gas Mark 5 or 475°F.
- Mix the flour, baking powder, bicarbonate of soda and salt together in a large bowl and set aside while you make the wet ingredients.
- Mix together the mashed bananas, sunflower oil, milk, egg together, and then add the wet to the dry ingredients.
- Mix until just combined try not to over mix as this will make the muffins dense and we want light and airy.
- Line a muffin tin with cases, fill each on to just below the top, and bake for 20-25 minutes until golden.
- Tip they are fine like this but if you add a little runny honey on top of each muffin this will add an extra level of sweetness.
Why not save this recipe for later