This is a great way to use up those over-ripe bananas you have hanging around the kitchen. It’s taken from the Hummingbird Bakery Cookbook which I must say, reliably delivers some of the tastiest cake recipes of any book I own. Not too sweet, I imagine these are the type of muffins normal people would get away with eating for breakfast. I, on the other hand, have absolutely no qualms about eating any kind of muffin for breakfast, lunch and dinner. Nom.
350g plain flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
2 tsp cinnamon
3/4 tsp salt
70g butter, melted
400g slightly over-ripe banana (approx. 3 large)
375ml butter milk (or milk with a teaspoon of lemon juice)
1 tsp vanilla extract (1/4 tsp paste)
1 large egg
for the cinnamon sugar:
3 tsp sugar
1/2 – 1 tsp cinnamon
Add the dry ingredients – flour, sugar, baking powder, bicarb, cinnamon and salt – to a bowl. Mix to evenly distribute. In a separate jug, measure out the milk, add the egg and vanilla. Mix gently just to break up the egg. Add the butter and the milk to the dry ingredients and use an electric whisk on medium speed to mix them thoroughly. In another bowl, mash up the banana, leaving a few medium sized chunks. Add to your muffin mixture and beat to make sure it’s all combined.
Spoon into muffin cases and sprinkle over a bit of the cinnamon sugar for a slightly crunchy topping. Bake for 20-30 minutes at 160-170. If you have any cinnamon sugar left, sprinkle over the muffins as they come out of the oven.
Serve warm with tea if you can’t wait. As with most muffin recipes, these are better left for a day or so to mature – I find you lose less of the mix stuck to the paper.
I heard they freeze well, but I am yet to find out for myself.