23 October, 2016
Banana Muffins, two ways!
For the past few weeks, we’ve been having a lot of fever and flu in the family, making it very stressful. When I am stressed, I like to bake, it takes me to a different world, free from tensions. It’s really therapeutic for me. Since I wanted to bake but had very little time, I decided to make some easy banana muffins. These are just, dump, mix and pour kinds, they come out really moist and soft. For a crisp crust, I sprinkle some brown sugar on top of the muffins just before baking.
So I made a batch of twelve muffins, six with chocolate chips and six without. The one’s without chocolate chips had a sprinkling of brown sugar on top.
This recipe is great for using up leftover or over ripe bananas. The riper the bananas, the better they are to bake.
So here’s the recipe,
3 large bananas, mashed
1/4 cup refined oil/ butter
1 tsp vanilla extract
1 tsp baking powder
1/2 cup granulated sugar
1/4 cup brown sugar
1. 1/2 cup all-purpose flour
Chocolate chips (optional)
Preheat oven at 200degrees Celsius.
Keep the cupcake liners ready to be filled.
In a large bowl, add all the ingredients, except the flour and chocolate chips.
Beat well till frothy.
Add the flour, fold it in the batter till well incorporated.
Add chocolate chips, if using.
Pour into the cupcake liners till 3/4 th full.
If not using chocolate chips, sprinkle some brown sugar on top of the muffins to be baked.
Bake for 5 minutes then reduce the temperature to 180 degrees and bake for 20 minutes more.
It may take a few minutes more or less depending on your oven.
Tastes great with a hot cup of coffee☕