These muffins are quick and easy to make. A great way to use up over-ripe bananas.
Delicious and very moist!
Ingredients: (makes 12 muffins)
1.5 cups selfraising flour
1 teaspoon baking soda
1 teaspoon ground cinammon
3/4 cup lightly packed brown sugar
2-3 large ripe banana (the really black mushy ones no one wants to eat) – mashed
3/4 to 1 cup chopped pitted dates
1/2 cup sunflower or any other light tasting oil
1 Tablespoon vanilla sugar or your choice of vanilla flavouring.
Preheat your oven to 150 deg C. Line a 12 – hole muffin tin with paper cases.
Mix all dry ingredients in a bowl, including the dates
Mix all wet ingredients, including the banana, in another bowl or jug.
Make a well in the centre of the dry ingredients and fold in the wet ingredients until JUST COMBINED. This means the mixture will be a bit lumpy. That’s ok. This will make your muffins soft and moist.
Place the batter into the paper cases.Bake for approx 20 mins or until tops are golden and no longer soft. You can test either by inserting a skewer and removing it. If a few crumbs or non at all come on the skewer, then it is done. Take them out! If still moist and sticky, bake for a bit longer.
- Remember not to over-mix your batter. You really need a light touch when making muffins.
- Mix the batter by folding/scraping the batter from the bottom of the bowl upwards. That way you ensure even mixing without over-mixing the batter.
- If you find some flour in the batter when scooping into the paper cases , do not panic. if in the centre or at the bottom, It will mix when baking. If the flour is at the top of the batter in the paper cases, gently smooth out with your finger or add a bit of the moist batter ontop to cover it.
- Keep bananas in the fridge as soon as they become over-ripe. They will be handy for when you want to make these yummy treats!