Six soft and tender Banana Muffins.
- 140 grams (1 cup) plain or all purpose flour
- 60 grams (1/3 cup) brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- 60 ml (1/4 cup) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 30 ml (2 tablespoons) whole or full fat milk
- 180 grams (3/4 cup) mashed banana, (2–3 overripe bananas)
- Demerara sugar or turbinado sugar, to sprinkle, optional
- Chocolate chips, to sprinkle, optional
- Preheat oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 6-hole muffin pan well with butter or olive oil spray or line with cupcake cases.
- In a large mixing bowl, add flour, sugar, baking powder, cinnamon, nutmeg and salt and whisk gently.
- In a small mixing bowl, add oil, egg, vanilla and milk, and whisk briefly just to break up the egg yolk.
- Make a well in the middle of your dry ingredients, add the wet ingredients, along with the mashed banana. Fold until the mixture is just combined – be careful not to overmix or your muffins will be tough.
- Spoon out the mixture into your prepared muffin tin. Sprinkle each muffin with sugar and chocolate chips, if using.
- Bake muffins for 5 minutes before turning down the heat to 180 C (350 F) standard / 160 C (320 F) fan-forced. Bake muffins for a further 13-15 minutes or until golden on top.
Bananas: You’ll need approximately 2 large bananas or 3 small ones. Make sure you have 3/4 cup mashed banana in total (any less and your muffins will be dry). The more overripe your bananas, the more flavour they will add to your muffins. Be sure to mash them really well so there’s no big chunks of banana.
Mix-ins: Feel free to add chocolate chips and/or chopped pecans or walnuts. Gently fold through 1/2 cup of mix-ins before spooning batter into muffin pan.