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To make the best of this banana muffin recipe take a bunch of a bit overripe bananas. Well don’t throw away ripe bananas anymore that would be a terrible waste. They are a good excuse for baking delicious banana muffins. They are easy to make and don’t require any special cooking skills. Banana muffins are best eaten warm straight from the oven they are also yummy served at room temperature when still fresh.

Ingredients:

• 100g unsalted butter, melted and cooled
• 140 g granulated white sugar
• 2 eggs lightly beaten
• 250g all purpose flour (self raising flour)
• A pinch of salt
• 3 very ripe bananas
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 cup of milk
• 1 tsp vanilla

Method:

Heat the oven to 190C/375F/Gas 5. Line 12 cups or muffin tins with muffin paper liners and keep aside for use later. In a large bowl combine flour, baking powder, salt, cinnamon, baking soda and sugar.

Melt the butter and allow to cool. Mash the bananas with a fork or simply with your hands. In a second bowl beat the eggs and mix together with vanilla extract, melted butter and milk. Add the mashed bananas and stir throughly.

With a spoon or with your hands lightly fold the wet ingredients into the dry ingredients until just combined. Don’t over mix it. If you are using a blender, 1-2 seconds are enough to combine the ingredients.

Spoon the combined mixture into the prepared paper liners until almost full to the top. Bake in the oven for about 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Leave muffins to cool for 10-15 minutes while still in the moulds before serving them.

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