Difficulty
1.5/5
Prep Time
10 mins
Total Time
45-50mins
Makes
12
IngredientS
- 150g Brown Sugar
- 110g, Soft Butter
- 2, Eggs
- 2-3, Ripe Banana
- 1-2tbsp, Milk
- 1tsp, Cinnamon Powder
- 240g, Flour
- 1tsp, Baking Soda
- 1tsp, Baking Powder
- 1tsp, Salt
I am not a big fan of cooked banana flavour but my sister is a huge fan. She loves banana bread and considers it one of her favourite comfort foods. These muffins come out super scrumptious and moist, no doubt you shall fall in love with them.
- Pre Heat: Line a 12 piece muffin tray with cupcake liners an dare heat the oven at 190°c.
- Cream the butter & Sugar: All your ingredients should be at room temperature. This way you prevent curdling and it gives a fluffy texture to your batter. Start by adding butter and sugar to a big bowl and beat on high speed using a stand or hand held mixer for 2-3 mins, until light and fluffy.
- Eggs & Banana: Once your butter is fluffed up, add the egg, one at a time, and beat until fully combined and you are left with a fluffy mix. (2-3mins). Mash bananas in a separate bowl, and then add to the egg butter mix. Add the milk and then mix it all together.
- Flour time: Sift in the flour, cinnamon powder, baking soda, baking powder and salt. Using a spatula, slowly fold in the dry ingredients. You don’t want to over mix, as the batter will loose the airiness and more gluten development will take place. Mix until just incorporated.
- Bake: You can top your muffins with anything of your choice (nuts, chocolate chips, crumble etc). I personally prefer crumble. Bake for 30mins or until golden brown. Let it cool down a little before you dive in. Enjoy!
