Stir Together, Banana Muffins
You can never have too many, how to use ripe banana recipes and this is a good one to have up your sleeve. It’s a stir together, no beater needed light and fluffy muffin recipe that is brilliant when you have a few over ripe bananas sitting in your fruit bowl. This handy recipe uses store cupboard ingredients, which is great for breakfasts on the run, an after school snack, a treat with a coffee or served with my Salted Caramel Sauce as a quick and easy dessert.
Over the holidays you may find the days cold and you need a quick distraction for the children or a healthier treat to take to the beach if you are in the Southern Hemisphere. This recipe is brilliant for making with smaller children as the mess is confined to one bowl, a measuring jug, a spoon and a fork.
The lightness of a muffin depends on the mixture just coming together, never over stir the muffin mix.
I say that these muffins make 12-18, this is because it depends on the size of the muffin tray used.
I made fairy cake sizes and the mixture yielded 18.
- •200g plain flour
- •100g caster sugar
- •50g soft brown sugar
- •2½ teaspoons baking powder
- •¼ teaspoon salt
- •90ml milk
- •80ml sunflower oil
- •1 large egg, lightly beaten
- •1 teaspoon vanilla extract or ½ teaspoon vanilla bean paste
- •2 overripe bananas
- •1 teaspoon cinnamon powder
- Preheat oven to 180C / Gas 6 and line a muffin tray with cases.
- Add the flour, both caster and brown sugar, baking powder and salt into a large mixing bowl and stir to combine. Stir in the bananas and coat in the flour mixture.
- In a jug add the milk, oil, egg and vanilla, mix lightly with a fork.
- Add the wet ingredients to the dry ingredients and stir to just bring everything together.
- Spoon the mixture into fairy or muffin cases.
- Bake for 15-20 minutes, until golden brown and a skewer inserted comes out clean.
I like to use fairy cake sized cases, so they can morph into a quick breakfast on the run or a lunch box treat.
