Best Ever Banana Muffins

Best Ever Banana Muffins

This recipe is an adaptation from a very loved, and very well used, collection of recipes published by Kimi Ora School called “Nuffin but Muffins”.1 It is a delightfully easy and tasty way to use up bananas which have passed from the yellow and firm stage into the brown and soft stage.

NOTES

If you prefer to reduce the salt content then use either unsalted butter or reduce the quantity of salt to 1/4 teaspoon. Personally I prefer the recipe as it stands, as I like the balance of salt against the sweetness of the sugar and banana – I find it savoury enough to stop it from being too sweet without it being overpowering.

I use almond milk, however any non-dairy (or dairy) milk can be used in its place.

These muffins taste gorgeous when warm, and will last for 3 or so days if kept in an air-tight container – or freeze them for eating at your leisure.

I would imagine that this could be a fun recipe to make with children – if nothing else the mashing of the bananas might keep younger minds and hands occupied for a few minutes!


Best Ever Banana Muffins
Makes 12

Ingredients

    125ml unsweetened almond milk
    1/2 teaspoon apple cider vinegar
    3 large bananas
    180g caster sugar
    1 egg
    1/4 teaspoon vanilla extract
    75g butter, melted
    250g flour
    1 teaspoon baking powder
    1 teaspoon bicarbonate of soda
    1/2 teaspoon salt

    12 pan muffin tin

Method

  1. Pre-heat the oven to 180*C and prepare the muffin tin.
  2. Combine the milk and apple cider vinegar in a jug.
  3. Peel the bananas and place in a large mixing bowl. Mash the bananas with a fork until they are fully mashed down – but stop before it becomes a puree, a little bit of lumpy-bumpy banana is okay!
  4. Add to the mashed banana the caster sugar, milk mixture, egg, and vanilla extract. Whisk with the fork till they are fully incorporated.
  5. Pour in the melted butter and whisk it with the fork until all ingredients are fully incorporated.
  6. Measure the dry ingredients into a separate bowl. Sift the dry ingredients into the wet ingredients and fold the muffin batter till it just comes together – do not overmix the batter.
  7. Spoon the batter evenly into the 12 hole muffin tin. I found that the batter filled each hole to the three-quarter mark.
  8. Bake for 18 – 20 minutes, or until done.
  9. Remove the muffins from the oven and let them cool for 5 minutes in the pan. Then transfer them to a cooling rack to finish cooling.

1 “Nuffin but Muffins” , Kimi Ora School, 1990, Wellington, New Zealand.