Recipe Time – Banana Muffins

Recipe Time – Banana Muffins

Last week I teased the Banana Muffins on Social Media and it was received very well. A few people said they couldn’t wait for the recipe and I’m super excited about sharing this with you, because this is a recipe I got from my dad, but kind of made it my own. It not as sweet, has loads of Banana goodness, added fiber and a crunch brought in by walnuts. I buy bananas every week and I often buy more than we eat, just so that a few can get overripe so I can bake a Banana Bread. This recipe is actually for 1 Banana Bread, but I tweaked it into a Muffin recipe that yields 16 standard size muffins. Of course you can bake this in a mini muffin pan or a larger muffin pan – the yield will of course change accordingly.

So without further blabber, here is my perfected Banana Muffin Recipe – Proud moment alert!

Ingredients:

  • 5 overripe bananas
  • 1/3 cup melted butter
  • 1/2 cup brown sugar
  • 1 large egg, lightly beaten
  • 1tsp pure vanilla extra / use the seeds of half a vanilla bean
  • 1tsp baking soda (bicarbonate of soda)
  • 1tsp baking powder
  • Pinch of salt
  • 1 cup all purpose flour
  • 1/2 cup spelt flour
  • 1/4 cup flax seed meal
  • 1/2 cup crushed walnuts

Method:

  1. Preheat oven to 180º and prepare your Baking tin: Muffin tin / Mini Muffin tin / Bread Loaf tin / Round Cake tin – I usually use cupcake liners in my muffin tins. When using the loaf tin or cake tin, I spread butter on sides and bottom of the pan and line with parchment paper
  2. In a large bowl, mash peeled bananas until no more large pieces are visible
  3. With a wooden spoon, mix in the melted butter, until just combined
  4. Add the sugar, lightly-beaten egg and vanilla and mix together
  5. Sprinkle baking soda, baking powder and salt over the mixture
  6. Now sift the all purpose and spelt flours into the mixture and gently mix in
  7. Lastly, fold in the flax seed meal and crushed walnuts – do not over-mix
  8. For muffins: fill the cups 2/3 – I use an ice-cream scoop to ensure equal portions. For  Banana Bread or cake: pour entire mixture into the baking tin
  9. Bake as per the timings below, but always check by pushing a toothpick into the middle of your muffin / cake / loaf. If it comes out clean, it is finished. If it comes out with wet batter, let bake longer
  10. When done, allow to cool on a cooling rack. Remove muffins from tin after 5 minutes and allow to cool further. Remove loaf or cake from tin after 10 minutes and allow to completely cool on the rack
  11. Enjoy!

Baking Times:

  • Mini Muffins: 12.15 minutes
  • Normal Muffins: 20-25 minutes
  • Bread / Loaf / Cake: 1 hour

These muffins will stay fresh for up to 4 days, kept in an airtight container. You could also freeze these and just take them out to defrost overnight. But seriously, they are far too delicious to not just finish them immediately. Enjoy for breakfast on the run; mid-morning tea break; lunch while running errands; afternoon coffee and snack or for couch cuddle time with your SO. These are too delicious and now I have to go and grab one.

***Note*** – I was enjoying these so much, that I forgot to take more pictures. By the time I had my camera and ‘mini-studio’ set up, I had sent the muffins to work with hubby.

I hope you all will try this recipe. It’s really easy and quick to whip up. Don’t throw those overripe bananas! Bake with them instead! And if you do happen to make them, why not take a picture and tag me on Social Media. I’d love to see you try out my Banana Muffin Recipe.

Till then, Happy Baking!
Lady G

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3 Comments

  1. Sammy
    May 21, 2017

    I love this recipe. And I have a few bananas going a bit ripe, so will definitely try your recipe!

  2. Sula
    Apr 6, 2017

    Oh if there were bananas in the house I would make these right now

    • zee
      Apr 6, 2017

      Hey Sula
      I know, right? I’m lucky though because hubby doesn’t eat bananas and so it’s really only me and the little one. So I ALWAYS buy more than we two will consume and almost always have 4 getting super ripe by the end of the week.

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