Banana Muffins
This is a great way of getting kids into baking and using up spotty or brown bananas that might otherwise go to waste. Another tasty way to use those older bananas is Lorna's Banana Pancakes (https://scranplan.com/lornas-banana-pancakes).
Equipment
- Muffin tray
Ingredients
- 200 g Wholemeal self-raising flour
- 0.5 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 1/8 whole Nutmeg Grated finely
- 0.25 tsp Ground cinnamon
- 0.25 tsp Salt Optional
- 3 large Bananas Ripe (spotty or brown is best)
- 150 g Caster sugar
- 1 medium Egg
- 75 g Margarine Melted in a cup in the microwave is easiest (or butter for non-vegans for granny-friendly tastes)
Instructions
- Preheat the oven to 180 C / Gas 4. Place 12 paper baking cases in a muffin tin.
- Sift together the flour, baking powder, bicarbonate of soda, cinnamon, salt into the "dry bowl", and grate in the nutmeg to taste over the top. Set aside.
- Mash the bananas in a separate, large "wet bowl" then add the sugar, egg and then melted margarine/butter and mix up all together.
- Fold in the flour mixture from the "dry bowl", and very gently mix until just mixed.
- Spoon evenly into baking cases in muffin tin, using the 2-spoon method.
- Bake in preheated oven for 25 to 30 minutes or until muffins spring back when lightly tapped. (Perfect in the oven for 25mins if preheated to 180C.)
Notes
Kids can actually do most of this themselves, including mashing the banana with a fork, and weighing out the ingredients once they can recognise numbers. They just need a grown up to help with the oven bits.
Once cooled, these can be frozen for up to 3 months, and are great taken out of the freezer in the morning and put into a snack box for school as they’re defrosted nicely by play time.
