Good afternoon everybody, I hope everyone is well and enjoying the slightly sunnier weather that March has brought with it here in England, I can’t believe we’re in the third month already! I feel I must apologise for my lack of entries recently; I’ve had a very busy few weeks filled with work experience and some upsetting family news so unfortunately my time in the kitchen has had to take a back seat.
Of course I still managed to squeeze in a few bakes, and these banana muffins (adapted from Nigella Lawson’s How To Be A Domestic Goddess) were one I really enjoyed. The recipe uses very little butter and no sugar, so you can have your cake fix without the guilt that usually comes with it! The addition of chocolate chips was something I tried with my second batch and compliments the banana perfectly – and helps to make your weekend breakfast more indulgent.
These are super easy to make and require very little time and effort which, along with how delicious and moist they are, makes them even more appealing and I can’t wait to experiment more with this recipe. I know they’ll be lovely with the addition of some juicy summer berries, so keep your eyes out for that recipe coming soon!
Ingredients (Makes 6 large muffins or 10 smaller cupcakes)
30g Unsalted Butter
60g Honey, clear or raw will both work
1 Tsp Vanilla Essence
2 Large Ripe Bananas, mashed
150g Self Raising Flour
1 Tsp Groud Cinnamon
Small handful of porridge oats
Optional: 50g Dark Chocolate, chopped into small chunks
Chocolate Chip Variation
– Preheat the oven to 190C/170C Fan/375F and line a 12-hole muffin tray with 10 cupcake cases.
Put the butter, honey and vanilla essence in a small saucepan and heat on a low heat until melted together. Once melted, remove from the heat and leave to one side to cool.
Mash the bananas and, in a separate large mixing bowl, sieve the flour, cinnamon and salt together.
Mix the melted butter mixture to the mashed bananas and combine together.
Add this butter/banana mix to the dry ingredients and mix together just until the flour is well combined – don’t over mix!
* If using the chocolate, then quickly toss the chunks is a few tablespoons of flour before stirring into the mixture until evenly dispersed.
Add equal quantities of the mixture to the cupcake/muffin cases and sprinkle over a few porridge oats on to the top of the muffins before placing in the centre of the oven.
Bake for around 25 minutes until the muffins spring back when pressed and a skewer can be inserted into the centre of the muffin and come out clean.
Once baked, remove from the oven and leave to cool in the muffin tray for 5 minutes before transferring to a wire rack to cool completely – if you can wait that long before trying one that is!