Happy November and yes Lockdown 2.0 is upon us, with 3 ripen banana’s sat in my fruit tray it was a fitting moment to make some soft, buttery, spiced muffins.
It’s super easy, and I love how great they come out with a fab muffin rise.
-190g plain flour.
-2 tsp baking powder
-1/2 tsp salt
-1 tsp ground cinnamon, (1 tsp nutmeg optional)
-3 large ripe bananas mashed.
-85g unsalted butter, melted (or melted coconut oil).
-130g light or dark brown sugar.
-1 large egg, at room temperature
-1 tsp vanilla extract.
-optional: 1 cup chopped nuts or chocolate chips
-Preheat oven to (250°C). Count 10- 12-count muffin cups or spray a muffin tray.
-Mash your bananas well.
-On medium heat melt butter, then add in your sugar, egg, vanilla extract, and milk and bananas.
-In a bowl, add flour, baking powder, salt, cinnamon, and nutmeg together in a medium bowl.
-Pour the dry ingredients into the wet ingredients, then beat or whisk until combined, batter will be a nice thick consistency.
-Add optional nuts or chocolate chips, fold in.
-Spoon the batter into liners, filling them all the way to the top.
-Important *bake for 5 minutes at 250 then, keeping the muffins in the oven, reduce the oven temperature to 175* This gives the muffin the rise!
-Bake for an additional 16-18. About 20-23 in total or until a toothpick in the center comes out clean.
Yields about 10-12 muffins depending on the size of cases.
Allow the muffins to cool for 5 minutes, then transfer to a wire rack to continue cooling.
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