Banana Muffins are a firm favourite in our house and the perfect way to use up bananas that are a little over ripe. I love this recipe because it is so versatile and you can add in additions as you please. It’s the perfect spin on classic banana bread.
Baked in just under 30 minutes, these banana muffins are the perfect teatime or lunchbox treat. Add in some nuts and you have a healthy version or go with decadent chocolate chips for an indulgent treat. I normally divide my mixture into two and do half and half. You could even add in some blueberries or strawberries to make a banana berry muffin! YUM YUM!
Some tips when it comes to making Banana Muffins:
- Don’t skimp on your butter
- Mash your bananas well
- Don’t over bake
You can easily print out the recipe below to try at home! Enjoy xx
- 120 grams softened unsalted butter
- 2/3 cup granulated light brown sugar
- 2 large eggs
- 3 over ripe bananas
- 1 tsp Vanilla Extract
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- pinch salt
- 1 cup chunky chocolate chips/ nuts of choice
- Preheat Oven to 180 Degrees Celsius.
- Cream together softened butter and sugar and gradually add in the eggs.
- Add in mashed bananas and vanilla extract and mix until well blended.
- In a separate bowl sift all the dry ingredients together.
- Fold in the dry ingredients into the wet until well incorporated.
- Fold in your chocolate chips or buts (or both), leaving a few to sprinkle on top.
- Pour muffin mix into well prepared tins and bake for 25-30 minutes until a toothpick comes out clean.