Banana maple muffins

    Here's the perfect way to use very ripe bananas. The softness of the fruit contributes to the moist texture of the muffins.

    3 people made this

    Serves: 12 

    • 300 g (2 1/3 cups) self-raising flour
    • 40 g (1/3 cup) plain flour
    • 1/2 teaspoon bicarbonate of soda
    • 115 g (1/2 cup light brown sugar
    • 60 ml (1/4 cup) maple syrup
    • 250 g (2/3 cup) mashed banana-about 2 small bananas
    • 2 eggs, lightly beaten
    • 250 ml (1 cup) buttermilk
    • 80 ml (1/3 cup) vegetable oil

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Use 1 × 12 cup muffin pan. Grease pan. Preheat oven to 200°C.
    2. Sift flours, bicarbonate of soda and sugar into a large bowl; stir in syrup, banana, eggs, buttermilk and oil just until combined.
    3. Spoon mixture into muffin pan. Bake for about 20 minutes. Turn onto wire racks to cool.

    Try this, too…

    *Add a nutty texture by including 55 g (1/2 cup/2 oz) chopped pecan nuts or walnuts to the mixture.
    *Use a different sweetener and try honey instead of maple syrup.

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