Do you always end up with a couple of over-ripe bananas in the fruit bowl? I don’t know what it is, but no matter how few I buy we always have one or two bananas lingering for longer than they should. Most often I make my caramelised banana bread (recipe in The Friendly Baker cookbook 😊) because no-one ever seems to get bored of it, but sometimes I want to change it up. As you may have noticed, I don’t like to just keep on making the same thing!
These gorgeous banana muffins are another firm favourite – packed full of banana goodness, but light and fluffy, these are perfect as a breakfast on the run, mid-morning snack or basically anytime you want a sweet item that feels a little bit healthy!
I add choc chips to mine, because everyone in this house seems to think chocolate improves most recipes, but they are completely optional, and you won’t regret making the simple banana version and letting the banana flavour shine through.
This recipe is for 6 because these muffins are super simple to make, and they’re definitely best fresh. The do keep fine for a few days, but I would certainly recommend a little warm in the oven to get that freshly baked muffin vibe. Simple multiply the recipe to make bigger batches. Again , the banana chips on top are simply for decoration, but they do add a nice textural touch and I think really add the finishing touch.
Do you have a favourite muffin flavour? What it is and why?
Brilliant Banana Muffins
- Muffin tin and 6 muffin liners
- 150 g plain flour
- 50 g soft brown sugar
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 50 g dairy-free margarine melted
- 70 ml dairy-free milk
- 40 g dairy-free yoghurt
- 100 g mashed banana which is approx. 1 medium banana
- 20 ml maple or golden syrup
- 25 g chocolate chips optional
- 6 banana chips
- Preheat the oven to 180 degrees Centigrade and line a muffin tray with 6 liners.
- In a large bowl, mix together the flour, sugar, baking powder, bicarbonate of soda and salt.
- In a separate bowl or jug, combine the melted margarine, milk, yoghurt, mashed banana, and syrup.
- Pour the wet ingredients into the dry and mix gently until combined. Satir in the chocolate chips, if using.
- Divide the mixture between the six muffin liners and top with a banana chip and a couple of extra chocolate chips (if using)
- Bake for 18-20 minutes until golden and risen and a skewer comes out clean.
- Cool on a wire rack and enjoy.