Moist Banana Muffin Recipe
Makes 12 Muffins
We always tend to buy too many bananas am I right? They either don’t get eaten and just sit in the fruit bowl going brown or just go brown way too quickly. With this muffin recipe, I’ve tweaked it so that you can use everyday ingredients you have stocked in your cupboards or fridges so that you can use up those ripe bananas. No one likes to waste food so why not make something nommy out of something you might normally chuck away?
If you’d like some more tips on how to reduce your food wastage click here
- 1 1/2 cups plain flour
- 1 tsp baking powder
- 1 tsp bi-carb soda
- 1/2 tsp salt
- 1 1/4 tsp ground cinnamon
- 4 large mashed bananas (about 1 2/3 cup mashed banana) +2 sliced lengthways and cut into 6 for baking.
- 85g butter, unsalted, melted
- 2/3 cup packed brown sugar
- 1 tsp vanilla extract
- 1 egg
- 2 tablespoons milk
- Optional: You can add any chopped nuts (Walnut, pecan, etc.) or chocolate chips.
- Preheat oven to 220ºc and line a muffin tray with muffin pans or just grease your muffin pan.
- In a medium bowl, mix together the flour, baking powder, bi-carb soda, salt, and cinnamon. In the bowl of a stand mixer add the mashed bananas, butter, brown sugar, vanilla, egg, and milk and whisk on medium speed until combined.
- Add the dry ingredients and fold until just combined. If using nuts/chocolate chips add about 1 cup worth and fold into the mixture.
- Spoon the batter into the prepared muffin pans and fill almost to the top and top with a prepared piece of banana. Bake them at 220ºc for about 5 minutes and then lower the temperature to 180ºc and bake for a further 15-20 minutes or until a toothpick comes out clean when inserted into the center. Allow to cool for 5 minutes before transferring to a cooling rack to cool. These muffins will last a week stored in an airtight container.
If you enjoyed this recipe you should check out my other sweets!