In the name of sending The Teen to school with something homemade and tasty for her mid morning snack, I’ve made a batch of these muffins every single Sunday for the past 6 weeks. They keep really well in an airtight tin and are incredibly easy to make, plus you don’t need to wait for your bananas to be really ripe in order to make them which is rather handy. Makes 12.
200g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
0.5 tsp salt
1 heaped tsp ground cinnamon
0.25 tsp ground nutmeg
Around 275g peeled bananas (3-4)
85g veg oil of choice
125g light brown or light brown muscavado sugar
2 tbsp milk
1 large egg
1 tsp vanilla paste or extract
- Heat oven to 220C (fan) and put paper cases into a 12 hole muffin tin.
- Pop a large bowl on your kitchen scales, put a sieve on top and weigh your dry ingredients directly into the sieve, then (guess what?) sift the dry ingredients into the bowl.
- Now put a second bowl on your scales and weigh in the bananas, then mash them with the back of a fork until pretty smooth and only little lumps remain.
- Put that bowl back on the scales and weigh out the rest of the wet ingredients, then grab a whisk or wooden spoon and whisk/beat well to combine fully.
- Scrape the wet ingredients into the dry, beat together to combine fully.
- Use 2 desert spoons to carefully half to two thirds fill the muffin cases.
- Bake for 5 mins then reduce the temperature to 200C (fan) for a further 12-15 minutes until golden, then remove, let them cool in the tin for 5 mins before attempting to take them out to cool completely on a wire rack.