You may be thinking “enough of the muffin making now!” as we have done a lot of muffins recipes over the last few months, and indeed we have! But we really love this banana muffin recipe and as it’s been requested over on our Instagram channel, we’re here to share it…
This is one of those adaptable muffin recipes where the base mix can be added to with whatever fresh fruity addition you might like. We’ve made it with extra fresh or frozen blueberries, frozen raspberries and chunks of rhubarb embedded into the top. You could try blackberries, blackcurrants…whatever fresh berry or fruit you think would work!
Best Banana & fruit muffins
Makes: 10-11
Takes: 15mins
Bakes: 25-30mins
Ingredients
- 3 ripe bananas
- 1 egg (or you could use extra banana or a flax egg)
- 80g butter/vegan butter (melted) or coconut oil
- 1 tsp vanilla essence
- 80-100g brown sugar (depending on how sweet you like it & how ripe your bananas are) or 60g honey/maple syrup
- 125g spelt/wholemeal/plain flour
- 50g rolled oats
- 1 tsp baking powder
- 1 tsp bicarb of soda
- 0.5 tsp salt
- 1 tsp cinnamon or ground ginger, as you prefer
- Additions: handful of blueberries (fresh or frozen), raspberries, small chunks of uncooked rhubarb etc
- Optional: a scattering of Demerara sugar & oats for extra crunch
Method
- Mash or hand blend the bananas until mushed up (leave small chunks if you like!)
- Mix in the egg, brown sugar/liquid sweetener, melted butter or oil & vanilla essence
- Mix in the spelt flour, oats, salt, raising agents & spice until it’s combined
- If using berries, fold carefully in now. If you’re using rhubarb cut into small chunks
- Spoon approx 1 tbsp into muffin moulds – this should make approx 10-11
- Top with the rhubarb if using & oats/demerara sugar if using
- Bake at 180 for 25-30mins until a sharp knife or skewer comes out clean from the middle
- Cool and eat!
