I mean, the title isn’t exactly the most inspiring thing in the world, I’ll admit. These are however, very tasty indeed. The trick here is using ripe bananas, preferably ones even riper than I’ve used here. They develop such an intense sugary flavour when left to mature, so the need for extra added sugars isn’t required. These are also great for kid’s lunchboxes as well for those of us watching our sugar intake.
I do however, sprinkle over demerara sugar, along with flaked almonds, to create a crunchy and sweet carapace, thus making these reduced sugar, not sugar free, If you’re wanting to go down the no sugar route, leave out the sugar and stick with the almonds.
My tip for producing a fluffy interior to your muffins is to avoid over-mixing. You’re wanting a lumpy batter here. You want to combine the ingredients together, just until you can no longer see specks of flour. Why this helps to produce a lighter muffin I do not know but I do as my mother instructs and it has never led me astray. Well in the world of muffins at least.
2 ripe bananas (aim for very ripe, for a sweeter muffin)
2 eggs, room temperature
1/3 cup milk (you can use almond milk if you wish to make these vegan, along with a dairy sub butter)
40 grams unsalted butter, melted
1 3/4 cup self raising flour
1/4 teaspoon baking soda
1 teaspoon cinnamon
50 grams flaked almonds
2 tablespoons demerara sugar
Preheat your oven to 180 degree centigrade and line a 12 pan muffin tray.
Firstly, mash the bananas using a fork, I tend to keep some texture to mine, you’re not after a puree here. In a jug, whisk together the eggs, milk and melted butter then fold through the banana.
Set this mixture aside, and sift together your flour, baking soda and cinnamon.
Now a sensible person would transfer this all into a bigger receptacle but I’m hardly sensible and just plonked it in all into the mixing jug. All worked out fine in the end but perhaps do as I say, not as I do.
Spoon this mixture into the prepared muffin tins and sprinkle over with the almonds and sugar. The amount of either of these is up to you, you may want less or more sugar, more or less almonds etc.
Bake for 25-3o minutes, until they are risen and golden. Let them cool slightly in their tins before removing to cool on a wire rack. These are good warm or cold but don’t respond well to being zapped in the microwave. Instead, gently warm these in the oven for 5 minutes. These also freeze well, if wrapped tightly in cling and sealed in plastic ziplock bags. This way they should keep up to 2 months.
Next time I make these I think I’ll add some blueberries or raspberries into the batter for a different twist. What are you favourite muffin combinations? Let me know!