At the weekend I was inspired by afternoon tea and fancied baking. After such a treat session at the South Lodge Hotel I decided to try my hand at something I could enjoy practically throughout the week. This led me to make banana muffins which I could easily have for breakfast on weekdays.
With only 20 minutes prep time and 25 minutes in the oven, crafting these quick banana breakfast muffins is a great way to wind down on a Sunday evening. My recipe is greatly inspired by the BBC Good Food recipe, but I’ve added in my own twists; more flavour and more bananas!
Banana Breakfast Muffins Ingredients
250g self-raising flour
115g caster sugar
1 tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
1 tsp cinnamon
1 tsp nutmeg
4 medium, ripe bananas
75g melted unsalted butter
2 medium eggs
1 tsp vanilla extract
Packet of walnut halves
A Jaunty Recipe
There’s a lot of overly complicated recipes at the top of Google for banana muffins, so I’ll keep it simple:
1.Mix all the dry ingredients together in a large bowl.
2. Mix all the wet ingredients together in a large bowl.
3. Make a hole in the centre of the dry ingredients and pour in the wet ingredients. Mix until a lumpy paste.
4. Distribute into 10+ muffin cases onto a baking tray and add a walnut half to the top of each for decoration. Cook for 25 minutes on 190C/170C Fan/Gas Mark 5.
5. Remove from the oven and leave to cool on a rack for five minutes. Enjoy!
Best way to serve
The best way to enjoy these banana muffins is with a black tea overlooking the Monte Carlo harbour in summertime. Failing that, lap them up at your work desk with your first order of caffeine for the day.
So simple, so tasty and a brilliant use of forgotten about bananas!