Now if you like dry muffins (which I don’t) then this might not be the best for you because these are the M word (moist), light and delicious, especially right out of the oven. Once they were cold, the old one and I did taste testing and they were still marvelous. If there are any left by tomorrow I’ll let you know how they are on day two.
The secret was the extra banana. Normally I use 3 large bananas in my muffins. Some recipes call for 3 small or 2 large but I used 4 large bananas. Why? I couldn’t bear to toss out that lonely last banana.
Usually I serve muffins with a bit of homemade butter and I’ll admit that John’s dad did want butter but that was before he tasted them. I didn’t need anything to go with these.
I added a streusel-ish topping but honestly, I think these would have been terrific without it.
- 4 large very ripe bananas mashed
- 1 egg (beaten)
- ½ cup sugar (you could use more if you like them REALLY sweet but the bananas are sweet enough)
- ⅓ cup butter, melted
- 1½ cups plain all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda (bicarb)
- ½ teaspoon salt
- ½ cup plain flour
- ¼ cup brown sugar
- ½ stick (57 grams) cold butter
- ¼ teaspoon cinnamon
- Preheat oven to 180C/350F
- Mash bananas and add the lightly beaten egg, sugar and butter and mix well to combine and set aside.
- In another bowl add the flour, baking soda, baking powder and salt and whisk well. Add nuts or chocolate or whatever add-ins you want to the dry ingredients.
- Add dry ingredients to wet ingredients and mix until nearly all the flour has disappeared. Overmixed muffins are tough.
- Pour into greased cupcake pans (add streusel if you wish) and bake for about 20 minutes. Touch the tops and if they spring back, they're done.
- Place all ingredients into a food processor and pulse until it's streuselly. (or crumbly) If you don't have a processor, a fork works just fine - or your fingers.