Got a black banana? Just one? What are you going to do with it? Most cakes need two, or three! Hell, I have a recipe that calls for four!
This muffin recipe is a quick, easy, delicious user of your lonely, overripe banana.
It's another brilliant one I'm sharing (without permission, because I cannot for the life of me get Maureen's number) from my Mum's Cooking at Weekends by Maureen Simpson, circa 1992. If you liked the banana pancake recipe I posted a while ago (try it here), then you'll love this one two!
1.5 cups self raising flour
1/4 tsp of bi-carb soda
1/2 tsp of cinnamon or mixed spice
1/2 cup firmly packed brown sugar
1 ripe banana, peeled and mashed
100g of choc chips, or roughly chopped chocolate that you love
1/4 cup 'light salad oil' (I use vegetable oil, macadamia oil, anything without a strong flavour)
3/4 cup of milk or buttermilk (I never have buttermilk so I've never tried this but let me know if you do!)
Muffin pan filled with 12 muffin papers
Preheat oven to about 200 conventional. Recipe says 210, in my oven that's a bit hot, but have an experiment, eh?
Sift flour with bicarb and cinnamon into a mixing bowl.
Add sugar, stir to combine.
Make a well in the middle and add mashed banana, egg, oil and milk.
Stir with a fork until just combined (don't be tempted to over mix, or they could go tough!)
Distribute batter between muffin pans and bake for about 20 minutes or until they are risen, golden and a skewer comes out clean from the centre. Unless it hits chocolate, in which case the skewer will be chocolately. Anyway, if you touch the top of a muffin and it's springy, that's a good sign.
I also like to pop a pecan on top of each muffin, or extra chocolate chips before baking. They look extra cute.
Let me know how you go if you try this one- my friend Amy tried them the other week and really liked them too! They also freeze well for lunchboxes.
Now I'm searching for a killer apple-cinnamon muffin. Do you have a recipe? Do share!!
Nutrition info: Cals - 188, Fat 9g, Carbs 24.7g, Protein 3.3g