I have been making these banana muffins for years, but only just recently have I taken to having them hot out of the oven for a breakfast treat. The original recipe waits until they are cool and then add cinnamon frosting on top, but they never last long enough to get to this stage anymore!
I often bake them on a Sunday as a breakfast treat after a nice and well deserved lie in. I also like to bake them when we have guests staying over, it’s amazing how the delicious aroma of freshly baked banana muffins gets them out of bed. ♥
I now bake these little wonders directly in the tin and not in paper muffin cases. I came about this one day when I didn’t have any cases and so just I greased the muffin tin well and cut little round discs from parchment paper to put at the bottom. The reason I do this all the time now is that: 1- I found that the muffin stuck a bit to the paper when you peeled it off and 2- the sides cook nice and crispy and adds to the breakfast muffin experience 🙂
- 150g gluten free plain flour
- 150g butter (or dairy free marg), melted
- 150g caster sugar
- 2 medium eggs, lightly beaten
- 6 tbsp. of milk (or dairy free)
- 1 tsp baking powder
- pinch salt
- 2 small ripe bananas, mashed
- preheat oven to 200C/180C(fan)/gas6
- well grease your muffin tin and place the cut out discs at the bottom
- sift the flour, baking powder and pinch of salt together in a bowl and then stir in the sugar
- whisk the melted butter, eggs and milk in a separate bowl
- slowly stir the butter mixture into the flour mixture and then fold in the mashed bananas.
- then spoon into your prepared muffin tin and bake in the oven for 20 minutes
- when nice and golden take out of the oven and let settle for a few minutes, then run a knife around the edges of the muffin and turn out.