I have developed a little bit of a habit – a banana-buying habit. It seems every Sunday when I go to the markets, I come home with a small bunch of them in my grandma trolley. Usually I make them into delicious creamy smoothies but the idea of an icy-cold breakfast is a little unappealing at the moment. I did the next best thing and baked with them.
I make a lot of banana bread and am still on the hunt for the best recipe although I have come pretty close with this one. This time I decided to try something a little bit different with banana bread muffins. I sprinkled the tops with a bit of muesli for added crunch and they were the perfect afternoon tea snack. They’re nice and fluffy and not too dense and if you make them in mini size they’re very easy to eat (I’m not sure that’s a good thing). The best part is that they’re very very easy to make. That’s what I love about muffins. It seems that most of them follow the mix the wet, mix the dry, mix them together and bake rule.
This recipe is no different. In one bowl, mix together all the wet ingredients. In another bowl, stir all the dry ingredients together making sure you sift the flour first.
Tip the dry ingredients into a medium bowl and make a well in the center then stir in the wet ingredients. Make sure you only mix until everything is combined. Over-mixing equals tough muffins and no-one likes that.
Spoon the batter into the tin or muffin papers. I couldn’t decide which way I wanted them so I went for half of each.
Sprinkle the top of each muffin with a little muesli and bake them for 15-18 minutes at 160C.
Leave the muffins to rest in the tin for 5 minutes.
Transfer them to a wire rack and let them cool completely.
Pack them up in a basket and head off for a picnic. That step’s not essential. You could warm them up again, smear them with butter and gobble them up.
The only danger with these is that that you can easily eat one with one big bite. If you don’t have much self control, freeze the muffins and defrost them later – pop one in the microwave when the urge strikes. Enjoy!
So what about you? What do you always come home from the markets with?
Banana bread muffins
recipe adapted from Sunny side up
- 2 crushed bananas
- 1/2 cup brown sugar
- 3/4 cup plain flour
- 1/4 cup rolled oats
- 65g butter, melted
- 1 beaten egg
- 1/2 tbsp Greek yoghurt
- 1/2 tsp baking powder
- 1/2 tbsp vanilla
- 1/2 tsp cinnamon
- pinch of salt
- 2 tbsp toasted muesli
Pre-heat the oven to 160C fan-forced. Line a mini muffin tin with paper cases or grease it well.
In a medium bowl, combine the bananas, butter, egg, yoghurt and vanilla.
In another bowl, combine the sugar, flour, oats, baking powder, cinnamon and salt.
Make a well in the dry ingredients and pour in the wet ingredients.
Gently stir them together until everything is just combined.
Spoon the batter into the muffin tins.
Sprinkle each one with a little muesli.
Bake the muffins for 15-18 minutes or until a tester comes out clean and they are golden on top.
Leave them to rest in the tins for 5 minutes and then transfer to a wire rack to cool completely.