The kids and I love to bake things together so I’m always on the lookout for simple recipes that they can easily follow. One of their favourite things to bake is banana muffins. Every time we have a glut of overripe bananas we whip up a batch of simple banana muffins. Bananas freeze really well so we usually have a bag to hand when the kids fancy making them.
Simple banana muffins are perfect as an after-school snack and are great for a quick breakfast too. You can also freeze the muffins once you’ve baked them, that’s if there are any leftovers after the kids have finished.
Here’s my recipe for simple banana muffins.
Simple Banana Muffins
Ingredients
- 200g plain flour
- 1/2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 3 large mashed bananas (overripe are best)
- 150g caster sugar
- 75g melted butter
- 1 egg
Instructions
- Pre-heat the oven to 180C/ gas mark 4
- Sift together the flour, baking powder, bicarbonate of soda & the salt
- Combine the egg, sugar, mashed banana & melted butter then fold in the flour mixture
- Spoon evenly into muffin cases (I prefer to use silicone as it’s easier to clean)
- Bake for 25-30 minutes (they should spring back lightly at touch when ready)
Additional Ingredient Ideas
- Chopped walnuts
- Chocolate chips
- Raisins
- Peanut butter
- Fudge pieces
The muffins store well in a sealed container at room temperature for around 3 days. To keep them nice and fresh place a paper towel on the bottom of the container and another one over the top of the muffins. You can also freeze them by wrapping them in foil and placing them inside a freezer bag, make sure they cool completely before you do this. The muffins can be stored in the freezer for up to 3 months.
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