banana muffins with sliced almond

I always seem to have extra bananas in the house.

I would see bananas and think, “nice!”, and buy some. The next day they would become ripened and I would have to do something with them pronto, before they had to be thrown out.

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One of my favourite banana recipes has to be this one. It is quick and fuss-free. The muffins can be frozen for up to three months, so any time I have a need to feed the pigs teens in my house, I could always thaw these muffins in the microwave and have sustenance on the table within 10 minutes or so.

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Here’s how to make them.

In a large bowl, sift together flour, baking soda, baking powder and salt. Into this, add the brown sugar. Mix to combine.

In a second bowl, whisk together buttermilk, eggs, vanilla extract and melted butter.

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In a third bowl, mash the bananas. You can leave bigger chunks if you like.

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Add the wet ingredients to the dry ones. Mix. I used my Tovolo dough whisk which is fantastic for thicker batters but you can use a wooden spoon if you do not have one.

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Add the mashed bananas to the batter and fold to incorporate.

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Do not over mix!!

Over-mixing will result in muffins that are peaked and smooth on top with a tough heavy texture and holes or tunnels.

Dish the batter into muffin cups or muffin tins, if you prefer, and top with sliced almond.

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Bake at 200Β°C for 18-20 minutes or until the tops are golden brown.

That’s it.

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I try to cool the muffins on a wire rack before I freeze them, but they do not always make it to the freezer, as they taste so good when they are freshly-baked and still warm!

Enjoy πŸ™‚

Banana Muffins With Sliced Almond
Yields 18
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Ingredients
  1. 400g plain flour
  2. 4 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 150g brown sugar
  6. 400ml buttermilk
  7. 2 large eggs
  8. 1 teaspoon (5ml) vanilla extract
  9. 150g unsalted butter, melted
  10. 4 large bananas, mashed
Instructions
  1. In a large bowl, sift together flour, baking soda, baking powder and salt. Into this, add the brown sugar. Mix to combine.
  2. In a second bowl, whisk together buttermilk, eggs, vanilla extract and melted butter.
  3. In a third bowl, mash the bananas. You can leave bigger chunks if you like.
  4. Add the wet ingredients to the dry ones. Mix.
  5. Add the mashed bananas to the batter and fold to incorporate. Do not over mix!!
  6. Dish the batter into muffin cups or muffin tins, if you prefer, and top with sliced almond.
  7. Bake at 200Β°C for 18-20 minutes or until the tops are golden brown.
  8. Cool muffins in pan for 10-15 minutes before transferring onto a wire rack to cool completely.
Notes
  1. Can be stored in the freezer in an air-tight container for up to 3 months.
Adapted from "How To Be A Domestic Goddess" by Nigella Lawson
Adapted from "How To Be A Domestic Goddess" by Nigella Lawson
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
I am sharing this post with Cook-Your-Books hosted by Kitchen Flavours.

Links to the products I love and use in my kitchen.
Tovolo Stainless Steel 12″ Dough Whisk

*Tovolo Silicone Potato Masher

*Tovolo Stainless Whip Whisk

*Tovolo Stainless Mixing Bowls

*Available in Tovolo SIngapore’s online store in 2015.




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