Banana Muffins
12 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 300 g Self-raising flour
- 1 1/2 tsp Baking powder
- 1 tsp Bicarbonate of soda ((Baking soda))
- 1/4 tsp Salt
- 3 Small very ripe bananas (or 2 large) (Peeled and mashed)
- 120 g Caster sugar
- 2 Eggs (Medium)
- 120 ml Vegetable oil
- 120 ml Milk (See notes)
- 1 1/2 tsp Vanilla extract
Method
- Preheat the oven to 180β/350F fan, 200β/400F or Gas Mark 6.
- Stir the dry ingredients together in one bowl and set to one side.
- Mash the bananas in a second bowl then stir in the remaining wet ingredients.
- Gently stir the banana mix into the dry ingredients, being careful not to over-mix, then divide the mixture between 12 muffin cases and bake for 15-18 minutes or until a skewer comes out clean.
- Add 2 tsp cinnamon to the dry mix and stir 100g of raisins in before dividing between the muffin cases.
- Stir Β½ tsp each of peanut butter and raspberry jam into each muffin and top with a few roughly chopped peanuts.
- Stir 100g chocolate chips in before dividing between the muffin cases.
- Add 80g frozen blueberries in before dividing between the muffin cases then top with Β½ tsp demerara sugar and a pinch of oats.
- Stir 1tsp Nutella into each muffin before baking.