I’m quite pleased with myself again, having just made up a banana muffin recipe. Not only are they delicious and now filling the house with the gorgeous smell of freshly baked banana muffins, but they only took a few minutes to make, 20 minutes to bake and probably not much more than that to eat. The didn’t even need much in the way of ingredients. I had fully intended to add an egg, but forgot in my excitement and it doesn’t seem to have compromised on the look or taste of them! Who needs eggs anyway?
Here’s the recipe if you want to try it.
Ingredients
Muffins
3 large ripe bananas
150g sugar
75g melted butter
150g plain flour
50g porridge oats
½ teaspoon baking powder
1 teaspoon bicarbonate of soda
Topping
1 handful of walnuts
1 Tbsp Demerera Sugar
15g melted butter
Method
The Muffins
- Preheat the oven to 180ºC.
- Put 12 muffin cases into a muffin tin.
- Mash the bananas in a large bowl until they are nothing more than banana puree.
- Mix the sugar and melted butter with the bananas. This is the point I would have added an egg as well, but forgot to do so.
- Fold in the flour, oats, baking powder and bicarbonate of soda. Don’t be too fussy here, we aren’t after perfection, just muffins so don’t worry if it’s not that well mixed and a little lumpy.
- Spoon into muffin cases in a muffin tin – The mixture should make 12 decent sized muffins.
Banana Muffins Ready for Baking
The Topping
- Smash up the walnuts into little pieces and place in a small bowl with the demerara sugar.
- Add the melted butter and mix to a walnuty paste
Baking the Muffins
- Now just spoon the topping onto the muffins and bake them in a preheated oven at 180ºC for around 20 minutes until they look like this.
And there you have it, “Oaty, Nutty, Banana Muffins” in next to no time. They are delicious warm, but I can’t tell you what they are like once cooled yet as I haven’t had the patience to let them cool.
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