INGREDIENTS (makes 6 muffins or one 8×4 loaf)

3 to 4 ripe bananas, smashed

1/3 cup (75g) salted butter, melted and cooled

1/2 to 1 cup (100g to 190g) brown or white sugar (use the smaller amount if you prefer less sweet, I normally use 100g)

1 egg, beaten

1 teaspoon (5g) baking soda

Pinch of salt

1 1/2 cups (190g) flour

 

Optional
1 teaspoon (5 ml) vanilla essence

1 teaspoon cinnamon

Pinch of ground cloves

1/2 cup (55g) walnuts

1/2 cup (75g) raisins

 

METHOD

Preheat the oven to 350°F (180°C). Line muffin pan with paper baking cups, or butter the pan.

Mix butter and mashed bananas in a large mixing bowl.

Mix in the sugar, egg, vanilla and then the spices (if using).

Sprinkle baking soda and salt over the mixture and mix.

Add flour and mix. Fold in raisins and walnuts.

Fill each cup right up to the brim with muffin batter.

Bake for 20-25 minutes, or until a skewer inserted into the center of muffin comes out clean.

Cool for 5 minutes. Remove from pan and serve warm or at room temperature.

 

Note
Bake for 50 minutes to 1 hour for 8×4 loaf pan

 

STORAGE
The muffins will keep for up to 3 days at room temperature, and frozen for up to two months.

 

Recipe adapted from Smitten Kitchen 

 

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