Sunday, 16 August 2015

Banana Muffins

We had some overripe bananas looking a little sad so i put them to good use and made Banana Muffins. My usual go-to recipe for black skinned bananas is Banana Cake but on this particular day, muffins were on my mind. Easy to eat without having to worry about washing tea plates or slicing a cake. These are exceptionally delicious with a more than generous smear of butter and a hot cup of tea. They age pretty well and enjoyed best on the second day. The moisture from the banana creates the most delicious sticky glaze on top of the muffin.

Being a new Mummy I have come to make myself an opportunist, so when Baby N fell asleep I crept downstairs, baby monitor in hand, to start the bake. Alas, half way through meausuring the wet ingredients Baby N awoke crying and very sensitive. She seems to know as soon as I leave the room, no matter how deeply asleep! So we finished the muffins off together with her snuggled into my chest and me with one hand to bake, commentating for the entertainment of my little doll.

These muffins turned out beautifully, perhaps because they were truely made with love of the mother/daughter kind.

Banana Muffins
Adapted from All Recipes

Ingredients
  • 1 1/2 C plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 very ripe bananas, mashed
  • 3/4 C white sugar
  • 1 egg
  • 1/3 C butter melted
  1. Preheat your oven to 175/165C (fan-assisted) and line 2 6x hole muffin/cupcake trays with liners. Mash the banana and melt the butter if you haven't already done so.
  2. Sift together the flour, baking powder & baking soda in a medium mixing bowl. Mix and add the salt. Set aside.
  3. In another larger mixing bowl (or freestanding mixer), combine the egg, mashed banana and cooled melted butter. Once incorporated, add the dry ingredients and fold gently to combine. Take care to ensure you DO NOT over-mix the wet and dry ingredients together as this will result in dry muffins. 
  4. Use an icecream scoop to divide the mixture into the lined tins. 
  5. Bake for 15-25 minutes depending on the size. Mini-muffins will require much less time (about 10-12 mins) while my cupcake size muffins took around 18minutes. They are cooked once the top is light golden brown and the top bounces back after gently being pressed. 
  6. Eat warm from the oven or cooled with a smear of butter.