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BANANA BUTTERSCOTCH MUFFINS

BANANA BUTTERSCOTCH MUFFINS

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Makes: 12 muffins

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  • Express Recipe
  • Nigella Recipe
  • Vegetarian

White chocolate morsels can be used in place of the butterscotch ones and my children seem to love both with equal fervour, though I'm pretty fond of these with dark chocolate chips, too.

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Ingredients

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  • 3 very ripe bananas
  • 125 ml vegetable oil
  • 2 large eggs
  • 250 grams plain flour
  • 100 grams caster sugar
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 150 grams butterscotch morsels (or chocolate)
NIGELLA EXPRESS

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NIGELLA EXPRESS

Method

  1. Preheat the oven to 200°C/gas mark 6/400°F and line a 12-bun muffin tin with muffin papers.
  2. Mash the bananas and set aside for a moment.
  3. Pour the oil into a jug and beat in the eggs.
  4. Put the flour, sugar, bicarbonate of soda and baking powder into a large bowl and mix in the beaten-egg-and-oil mixture, followed by the mashed bananas.
  5. Fold in the butterscotch morsels, then place equal quantities in the prepared muffin tin - I use an ice cream scoop and a spatula - and bake in the oven for 20 minutes.

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  • I made these with white chocolate instead of butterscotch and they're absolutely lovely. Very nice texture and flavour. The only downside was that the muffins were quite brown on the top by the time they were cooked in the middle so I will be reducing the temperature next time

    Posted by clairemddcks on 19th May 2011 at 20.25

  • Hey Nigella, wanted to say Thanks so much the muffins were a total hit ..used ur suggestion n tired thm with dark choc chips ..Thanks again...n id suggest this to everyone else too...easy to bake too:)

    Posted by Dominica on 12th Jul 2011 at 16.24

  • It is best with butterscotch, but you won't complain if you use any sort of chocolate morsels instead. Super easy to make. I dare say you could make it with children, but I have not done this.

    Posted by manonlescaut on 2nd Apr 2012 at 12.39

  • This is a fantastic recipe for moist, flavoursome muffins - I've used a huge variety of additional ingredients - chocolate, pecans, rhubarb, strawberries - the most popular is blueberry - I've actually got a batch baking in the oven as I'm typing this! It's the perfect way to use up ripe bananas but I now deliberately buy more bananas than I need just so that I'll have enough for these muffins. I regularly make large batches and freeze them as my partner complains if I run out - they're perfect for his lunch box and the compliments from his coworkers come flooding back when I pop a few extra in his box. I've tried many recipes for muffins just to see if they're better than this - I've now given up trying - these are by far the tastiest!

    Posted by Trish17 on 5th Jun 2012 at 20.42

  • These are a huge hit in our house! The first time I made them, my boyfriend ate 4 before they had even cooled!

    Posted by highsociety on 25th Aug 2012 at 10.39

  • Secret: try soaking the mashed bananas in coffee for a few hours first, or (for some north american flair) use peanut butter pieces instead of chocolate. Both are amazing.

    Posted by yourfriendsfriend on 4th Apr 2013 at 21.49

  • Hi Nigella, I made these last night for my sons lacrosse game. I had to substitute the caster sugar for powdered sugar, because my market doesn't carry it. I wasn't sure how they were going to come out. They were delicious and the house smelled yummy. Thanks so much for another wonderful recipe. Cyndy from NH.

    Posted by Cyndy White on 14th Apr 2013 at 15.39

  • I have just made these, but substituted 1 cup of mixed nuts (pulsed in food processor) instead of the butterscotch morsels (or chocolate). Made 24. Moist and very moreish. Thank you Nigella.

    Posted by Tricia.Mac on 29th Apr 2013 at 12.39