These banana muffins are the perfect mid-morning snack and go great with a cup of tea or coffee.
Banana muffins are our favourite delicious snack, perfect served warm as a sweet treat for brunch with a cup of coffee. Because cupcakes with fruit have to be healthier than chocolate don’t they…? These quick banana muffins are great because they taste good and use up over ripe bananas. In fact, the riper the better as the flesh is easier to mash and is packed full of flavour. Muffins are best eaten on the day of making, but you can freeze the cupcakes for up to 2 months. Allow them to cool completely before popping them in a freezer bag. Defrost at room temperature and then reheat in a low oven for 5-10 mins.
- 250g plain flour
- 1tbsp baking powder
- 1tsp ground cinnamon
- 100g caster sugar
- 75g butter, chilled and grated
- 1 medium egg
- 175ml milk
- 2 medium-sized ripe bananas, peeled
Preheat the oven to 200°C/400°F/Gas Mark 6. Line a 12-hole muffin tray with paper muffin cases.
Sift the flour, baking powder and cinnamon into a large bowl and stir in the sugar and grated butter. Stir to coat the butter in the flour mixture.
Beat together the egg and milk and stir into the bowl until just blended. Don’t over mix – it should still be lumpy. Cut 12 slices from one of the bananas then mash the remainder with the other banana.
Fold the mashed banana into the mixture and divide the mixture between the paper cases. Top each with a slice of banana. Bake for 20-25 mins until risen, golden and firm to the touch. Serve warm or cold.
Top tip for making Banana muffins
For extra fibre replace the flour with wholemeal plain flour and add 25g finely chopped dried apricots with the mashed banana.