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Plain Banana Muffin recipe 2007/04/27

Posted by Mummy Ruth in baking.

[banana muffins]This banana muffin mix is slightly different from Nutty Banana Muffins, as it does not fold in chopped walnuts — instead, each muffin is topped with a walnut kernel. It also uses self-raising flour giving them that ‘shop bought’ muffin look. When I made this recipe mixture, I made it in two batches, the first batch, I made in the morning, and followed the recipe by using paper cases in the tray, and they turned out great.

The leftover mixture went into the fridge for later.

I made a second batch later that day and I didn’t use the paper cases, I put the mixture straight into the muffin tray. They seemed to rise much more in the oven, this may be due to the fact that the mixture had ‘matured’ or was allowed to rest for a while, or that I didn’t use the paper cases? Who knows?

Anyway, they are rather delicious and again so simple to make, here’s the recipe…

Prep Time: 10 mins.
Cooking Time: 20-30 mins.
Makes: 10/12.


  • oven;
  • small saucepan;
  • whisk/ beater/ fork;
  • 2 mixing bowls;
  • wooden spoon;
  • muffin tin (12 hole);
  • muffin cases;
  • toothpick;
  • cooling rack.

Shopping List:

  • 75g melted butter;
  • 250g self-raising flour;
  • 5ml (1 tsp) baking powder;
  • 2.5ml (1/2 tsp) bicarbonate of soda;
  • pinch of salt;
  • 2.5ml (1/2 tsp) cinnamon;
  • 2.5ml (1/2 tsp) nutmeg;
  • 115g caster sugar;
  • 5g (1 tsp) vanilla extract;
  • 2 large ripe bananas;
  • 2 medium eggs;
  • 125ml milk;
  • 12 walnut kernels [optional];

How to make Plain Banana Muffins:

Preheat oven to 190C/375 deg Fahrenheit/ Gas Mark #5/

Melt the butter and allow to cool. Mash the bananas well. Sift the self-raising flour, baking powder, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through.
With a fork, beat together the eggs, vanilla extract, melted butter and milk in a second bowl. Add the mashed banana and stir through.

Make a well in the centre of the dry ingredients and add the egg mixture, stirring roughly with a fork (don’t over mix) until it is a lumpy paste.

Set paper cases into the moulds, or grease the moulds well with a little extra oil or butter and spoon in the mixture until almost full. Top each one with a walnut kernel if you like.

Bake for 20 to 25 minutes or until the muffins come away from the side of the pan when touched.

You can check for readiness with a toothpick inserted into the centre of one of the muffins. If it comes out clean, they’re ready to remove and cool on a rack.

Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave on the rack for another five minutes before serving.

Serve the muffins with sliced banana and a dollop of crème fraîche, scattered with walnuts and drizzled with honey (or with Caramel yogurt). Or just on their own, delicious!


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