A real coffee shop classic, these banana muffins are great for the whole family! And because they freeze well, you can always bake some in advance.
Ingredients for Banana Muffins:
3 medium bananas very ripe, approx. 330g net
250 gram flour
70 grams sugar
30 grams brown sugar
1 tablespoon cinnamon
2 pinches of salt
1 teaspoon vanilla paste optional
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
2 large eggs
120 gram butter or 80g oil
Mash the ripe bananas into a smooth puree. Preheat oven to 400 degrees top and bottom heat.
Mix all the dry ingredients. Whisk the eggs with the banana puree and the melted butter. Then add the dry ingredients and mix everything together briefly but vigorously.
Pour the batter into paper or silicone moulds and place them on a muffin tray. Bake for 5 minutes at 400 degrees and then again for 10-12 minutes at 350 degrees. Alternatively, bake at 350 degrees only for 18-20 minutes.
The bananas should be very ripe. If they are still too yellow, just warm them very briefly in the hot oven.
Baking at a high and then a low temperature ensures that the muffins rise nicely.
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