If you’ve been following me for awhile you will know that I am not the biggest fan of bananas, I just cannot stand the texture of a whole banana but I love the taste. Bananas are nutrient powerhouses with high potassium and soluble fibre; therefore I still like to include them in my diet. I’ve made a lot of banana bread/muffins in the last couple of years and I finally remembered to jot down to recipe to share with you all!
Ingredients (12 muffins)
Plain flour 100g
Self-raising flour 150g
Baking powder 1 tsp
Unsalted butter 115g
Brown sugar 100g
Vanilla essence 2 tsp
Bananas x4 (preferably ripe)
Combine all dry ingredients in a bowl and leave to one side. In another bowl cream together soften butter with sugar until well combined. Whisk 2 eggs with vanilla essence in a small bowl and stir into the creamed sugar mixture, followed by adding mashed banana. Once everything is well combined add the dry ingredients gradually and mix well.
Grease a muffin tray with butter and pour the mixture in evenly. Bake in the oven at 180C (160C fan) for 15-25 minutes. Allow muffins to rest for 5-10 minutes before transferring to a cooling rack.
Storage: Muffins can be stored up to 3 days in the fridge or up to a month in the freezer. Allow muffins to cool before storing.
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