We had a whole bunch of bananas that needed using, and banana bread so lockdown1. These banana muffins are great for breakfast or just snacking on – and even better, they contain just five ingredients (plus a couple of options extras, if you so wish). We added cinnamon and oats to the basic recipe.
Alfie really enjoyed mashing the “yucky” bananas and spooning the mixture into the muffin cases – even though it glooped everywhere! But as with everything that involves food, his favourite part was the eating and he kept asking when he could have one, especially as we sat and watched them rise in the oven.
This recipe makes 12 muffins.
Ingredients
- 100g unsalted butter
- 150g caster sugar
- 3 eggs
- 3 bananas, mashed
- 150g self-raising flour
- ½ tsp ground cinnamon (optional)
- 3 tsp oats (optional)
Method
- Preheat the oven to 180C
- Cream the butter and sugar in a bowl, with a wooden spoon
- Add the eggs, banana and flour, and mix until combined
- Add the cinnamon (if using), and mix again
- Line a cupcake/muffin tray with cases (I used paper ones, but in hindsight, silicone would be better as the mixture is quite sticky) and spoon the mixture into the cases, evenly
- Top with oats, if using (I used ¼ tsp oats per muffin)
- Bake for 20-25 minutes, until the tops are golden brown and springy
- Leave to cool on a wire rack (although they’re delicious when they’re fresh and warm too!)
So easy and so yummy. You could always add any additional ingredients you like, so why not experiment. We love the sound of chocolate chips, or Nutella, or even Biscoff spread/sauce. We will definitely make them again – Alfie loved them! As always, if there’s anything you’d like to see on here (that’s easy to do with a three-year-old), please let me know and I’ll add it to our list. I’m going to make these into a book eventually.
Love, Lucy xx
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*First made together Saturday 21st November 2020
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Love, Lucy xx