Ripe Bananas? You’re 30 Minutes Away from Muffin Magic
There’s something deeply comforting about a freshly baked banana muffin—soft, golden, and filled with the warm aroma of cinnamon and nutmeg. This is the kind of recipe I turn to when I’ve got overripe bananas on the bench, need to keep the kids busy and have a craving for something simple yet satisfying. These muffins come together in minutes and are just sweet enough to enjoy for breakfast, an afternoon treat, or dessert. Let’s bake!
Banana Muffins
Makess: 12 muffins | Prep Time: 10 minutes | Bake Time: 18–20 minutes
Ingredients:
- 210g self-raising flour
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¾ tsp ground nutmeg
- Pinch of salt
- 3 ripe bananas
- 140g caster sugar
- 30g brown sugar
- 1 egg
- 1 tsp vanilla extract
- 80g flavourless oil (e.g., rice bran oil)
Method:
- Preheat the oven to 180°C (160°C fan-forced). Line a 12-hole muffin tray with cupcake liners or lightly grease each hole with butter/margerine.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt to remove any lumps.
- Prepare the wet mixture: In a large bowl, mash the bananas well. Add the caster sugar, brown sugar, egg, vanilla extract, and oil. Stir to combine.
- Combine: Gently fold the dry ingredients into the wet mixture using a wooden spoon or spatula. Mix just until smooth—do not overmix.
- Fill the tray: Spoon the batter into the prepared muffin cases, filling each about ⅔ full.
- Bake for 18–20 minutes, or until the muffins are golden on top and spring back when gently pressed.
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Cool: Remove from the oven and let them rest in the tray for 5 minutes, then transfer to a wire rack to cool completely.
These muffins are delicious straight from the oven, but they’ll keep in an airtight container for up to 2 days. On day two, warm them briefly in the microwave or under the grill and serve with a generous lashing of butter. Pure comfort. Can also be frozen in a ziplock bag for up to 3 months.