One of the viewers on my Youtube left a comment asking if I might make some Banana Muffins. He had seen my video of Banana and Carrot Muffins, but is not a lover of carrots. So I thought that I would do some banana ones, with an additional which can be easily omitted, that being hazelnuts.
I am basing this recipe on one from Joyofbaking.com, but I have amended it slightly. As I said I am using some hazelnut, which have a lovely flavour, but you could easily omit them. You could also add some spices, like cinnamon. But I didn’t want to detract too much from the banana flavour.
Muffins are very easy to make, it is just a case of mixing all the dry ingredients together, then mixing all the wet ingredients together and combining the two without over mixing them.
This recipe will make 12 muffins. I think I used paper cups which were a little large, but that really doesn’t matter. You don’t even have to use paper cups, if you grease the muffin tin.
My muffins turned out very good, and just so tasty.
- 240g plain flour
- 150g caster sugar
- 1tsp baking powder
- 1/4 tsp baking soda
- large pinch of salt
- 112g melted and cooled unsalted butter
- 1 medium egg(large in USA), beaten
- 1 tsp vanilla extract
- 100g chopped hazelnuts(if you wish – or any other nuts)
- 470g of mashed banana(this was three large bananas for me)
- Preheat the oven to 180C/160C Fan/350F.
- Line a muffin tin with paper cups, or grease the tin.
- Mix the flour, baking powder, baking soda, salt, sugar and chopped nuts together until evenly mixed.
- In a large bowl place the mashed banana, cooled butter, vanilla extract and beaten egg and whisk to combine.
- Add the dry ingredients and mix until just combined.
- Divide the mixture evenly into the paper cases.
- Baked in the oven for 20 to 25 minutes, until the muffins are springy on top and a skewer poked into the centre comes out clean.
- Remove from the oven and place on a cooling rack until completely cooled.