RCI-BR.003.0050.001
Banana Muffins
These are quick, easy, and comparatively healthy (the bananas add moisture and sweetness, meaning you can get away with less butter and sugar than normal). They also taste bloody fantastic.
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultybeginner
Method
1
Preheat the oven to 350°F (175°C). Line a muffin tin with paper cases or grease the wells thoroughly.
2
Cream together the butter and sugar in a large mixing bowl until light and fluffy, about 2-3 minutes of beating.
3
Beat in the eggs one at a time, incorporating each egg fully before adding the next.
4
Peel and mash the bananas in a separate bowl until smooth, then fold the mashed bananas into the butter mixture until evenly combined.
5
Add the self-raising flour to the wet ingredients and fold gently until just combined; do not overmix.
2 minutes
6
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7
Bake in the preheated oven for 18-20 minutes until a toothpick inserted into the center of a muffin comes out clean or with only a few crumbs.
20 minutes
8
Remove from the oven and allow the muffins to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.