It’s been a long long time since I have posted anything on the blog. With the hustle and bustle of the later half of the year, time definitely slipped away. However, now we are into a new year (2023!) and I’m on summer break, so there are no excuses to why I can’t start posting more regularly on here.
To kick off the new year I’ve decided to share a simple recipe that has been in the family since I was a kid. It’s this banana muffin recipe!
Growing up, these were the muffins my mum made for school lunches or when hosting visitors for morning tea. Today, the tradition has been passed onto my sister and I, who frequently bake a batch with/for my niece.
The recipe itself is super simple. Basically, toss everything into the bowl, give it a mix, pop in the oven and voila! It’s also very easy to adapt by adding or exchanging ingredients. You can steer to a healthier muffin by adding more wholemeal flour or throw in some choc chips for a real treat.
The muffins are best eaten fresh out of the oven or the same day. However, do keep well in an airtight container for around 3 days if you do plan to take them to work or school.
Banana Muffins Recipe
Ingredients
- 1 cup white self-raising flour
- 1/2 cup wholemeal self-raising flour
- 1/4 tsp bicarb soda
- 1 tsp cinnamon
- 1/2 cup raw sugar or brown sugar
- 1 ripe banana, mashed
- 1/4 cup olive oil or vegetable oil
- 3/4 cup milk
- 1 egg
Method
- Preheat oven to 210 degrees celsius and grease a muffin tin.
- Sift together the flour, bicarb soda, and cinnamon in a large mixing bowl. Stir in the sugar.
- In a separate bowl, combine the banana, oil, milk, and egg.
- Add the banana mixture to the flour mixture and stir until just combined.
- Place the batter into the prepared tin.
- Bake for 15-20 minutes or until muffins a golden and a skewer comes out clean.
Notes
- For variation you can add blueberries, nuts, chocolate chips, or sultanas to the recipe.
- Don’t feel like banana muffins? Check out these other muffin recipes!