A simple, basic banana muffin recipe that can be adapted to your choice of flour, milk and fat. A recipe that will give you perfect golden-brown, crunchy high-topped banana muffins like the ones at the cafe.
Nick always rolls his eyes when I pick up a big bunch at the grocery store, he rolls his eyes, even more, when a few days later, he sees them going soft and speckled with black in the fruit bowl. Then I get baking and whip out a fresh batch of banana muffins. And it is my turn to roll my eyes.
Bananas are meant to be eaten fresh, but they are also meant to be forgotten in the fruit bowl where they achieve optimum blackness. A fact only a true baker can appreciate. From there they make their way into delicious, golden topped banana muffins. It is their destiny! This is my basic banana muffin recipe which has graced many a picnic, playgroup and breakfast get-togethers. They rise beautifully every time and fill the house with the warm smell of cinnamon and sugar-crusted bananas.
This basic banana muffin recipe also forms the base of a lot of my banana bread, banana cakes and puddings. A slight change in the mixing technique, an overhaul of spices used and the addition of exciting toppings makes this recipe a new baking adventure every single time.
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- 2 1/2 cups (420 g) self-raising flour
- 1/4 tsp bicarbonate of soda
- 3/4 cup (180 g) caster sugar
- 1/4 tsp salt
- 1/2 tsp mixed spice
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 cup (250 ml) soy milk, (or milk of choice)
- 2 eggs, lightly beaten
- 1 cup mashed ripe bananas, 3-4 small bananas
- 150 g unsalted butter, melted and cooled
- handful of rolled oats, to sprinkle
- extra caster sugar, to sprinkle
- Preheat oven to a moderately hot 200°C/ 180°C (fan-forced).
- Line a 12-hole standard muffin pan with baking paper-cases.
- Sift flour and bicarbonate of soda into a bowl. Add the sugar, salt, cinnamon and mixed spice. Stir through the flour. Make a well in the centre.
- In a jug mix together the milk, eggs, butter, mashed bananas and vanilla extract. Pour this mixture into the dry ingredients.
- Fold the mixture gently with a metal spoon until just combined. Be careful not to overbeat the mixture or the muffins will become tough and rubbery. The mixture should still be lumpy.
- Divide equally among the paper cases, filling each hole to about three-quarters full. Sprinkle with rolled oats and extra caster sugar. Bake muffins for approximately 20-25 minutes until golden and cooked through.