Banana Muffins!
A community recipe by venlavaloNot tested or verified by Nigella.com
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Preheat oven to 190°c Leave melted butter to cool Mash the bananas well Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg into a bowl. Add the sugar and mix well. In a second bowl, with a folk, beat together the eggs, vanilla extract, honey, butter and milk. Add the bananas to the egg mixture and stir. Make a well in the dry mixture and add the egg mixture. Stir roughly with a fork. (Don't stir too much - it's meant to be thick and lumpy!) Grease a muffin/cake tin well and fill each space with the mixture. Put in the oven for 20-25 minutes. Once golden brown and firm remove from oven leave to cool for 5 minutes in the tin and then 5 minutes on a wire rack. Mmmmmm yummmy!
Preheat oven to 190°c Leave melted butter to cool Mash the bananas well Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a bowl. Add the sugar and mix well. In a second bowl, with a folk, beat together the eggs, vanilla extract, honey, butter and milk. Add the bananas to the egg mixture and stir. Make a well in the dry mixture and add the egg mixture. Stir roughly with a fork. (Don't stir too much - it's meant to be thick and lumpy!) Grease a muffin/cake tin well and fill each space with the mixture. Put in the oven for 20-25 minutes. Once golden brown and firm remove from oven leave to cool for 5 minutes in the tin and then 5 minutes on a wire rack. Mmmmmm yummmy!
Introduction
These muffins are light and fluffy, they are great for breakfast with a nice fruit smoothie or as an afternoon snack with a cup of tea. They are great eaten both hot and cold.
These muffins are light and fluffy, they are great for breakfast with a nice fruit smoothie or as an afternoon snack with a cup of tea. They are great eaten both hot and cold.
Ingredients
Serves: 8
Metric
Cups
- 75 grams butter (melted)
- 250 grams self-raising flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 pinch of salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 115 grams caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon honey
- 2 large bananas (ripe)
- 2 medium eggs
- 125 millilitres milk
- 2⅔ ounces butter (melted)
- 8⅚ ounces self-rising flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch of salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 4 ounces superfine sugar
- 1 teaspoon vanilla extract
- 1 teaspoon honey
- 2 large bananas (ripe)
- 2 medium eggs
- 4 fluid ounces milk
Method
Banana Muffins! is a community recipe submitted by venlavalo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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Show more commentsThese muffins are wonderful every time, I am not a great baker but you can’t mess these up! I am known for my muffins! Add fruit, seeds, peanut butter, chocolate, tea! All sorts and they are wonderful! I love this recipe and thank you whole heartedly!
Very happy with the result. The only addition I made was a handful of chocolate chips as I have a sweet tooth. Lovely and moist and very quick to make. Took 20 minutes and baked 12 generous muffins. I will definitely try this recipe again.
Have made these twice in ten days. They are delicious . Just a little twist I added. I grate the zest of a medium lemon and the juice to the mixture. Adds a freshness. Do try it. I also use three bananas. Instead of twelve muffins I get fifteen. Moist and so moreish.
I just made these and they were great!!! I tweaked the measurements to only 100g caster sugar and 60g of unsalted butter and used semi skimmed milk plus didn't add any salt, honey or nutmeg. Once 6 cases were full I added some milk chocolate chips to the remaining mixture. Made 12 large but could of made plenty more smaller ones.
Great results, wonderfully fluffy. I added a couple handfuls of oats and some allspice. Going to try with strawberries and cream in place of the bananas and milk.
These are scrumptious. I made them in amino muffin tin and got 34. Ideal for little people. I omitted the baking powder and baking soda, as recipe was for self raising flour. Thank you!
Using up over ripe bananas has never tasted soooooo good. Thanks again Nigella you never fail to please in the easiest of ways....xxxx
Lovely. I used a mixture of bran and plain flour as I wanted something with a hearty breakfasty feel. Also threw in some pumpkin seeds and sunflower seeds. Very fluffy and super easy, as previously attested.
Made recipe to specifications - as said, lots of batter made - first batch peaked unusually but had read comments on here and thought the slice of banana was a cute touch - second batch with the slice of banana rose evenly and looked adorable with the fruity decoration! No idea what I did wrong on the first batch though!
Yummy muffins... I halved the receipe (as I only had 1 banana)... and it made 14 mini muffins... I add choc chips to halve the mixture for a slight variation... and cooked for 10mins. I only took them out of the oven 30mins ago and already my 2yr old is munching through her 2nd! Yum yum...
OMG! These are delicious! And so easy to make. They were very light and fluffy and very tasty. A definite keeper!
I love this recipe. The muffins are so light and fluffy. I added a handful of sultanas and used allspice instead of cinnamon and nutmeg and they were delicious! I have also made them with a few chopped walnuts for a bit of crunch. Yum!