It's a big call: Best. Ever. Moist. But it's true! I have been tweaking this recipe for years now and I have finally hit perfection (in my very humble opinion). In fact, not only have I been working on the flavour and texture of these muffins, I have been working on the cooking technique so that it needs no machinery and is made in a flash. So salvage those sad old brown bananas- which actually taste the best in muffins- and thank me later.
But seriously, have a peek at the recipe below. 8 ingredients. 3 steps. And the result is beautiful. As always you can change things up to suit you. Have 4 bananas? Chuck 4 in! Got half a packet of pecans? Throw them in! Want to spoil the kids (or yourself)? A packet of white chocolate chips thrown in goes down a treat! I think that half a cup of sugar is plenty but if you want these muffins sweeter, go ahead and add more.
“This is a great recipe to make with kids. I get one peeling bananas, the other one mashing, and then measuring is an opportunity to learn fractions #asiantigermum. You'll probably have all the ingredients in your pantry already, just add overripe bananas!”
Best Ever Moist Banana Muffins an original recipe by Kimberley Kells
Preparation time: 5 minutes
Cooking time: 20 minutes
Makes: 12 Muffins
3 Bananas, mashed
1/2 Cup of Vegetable Oil
2 Eggs
1/4 Cup of Milk
1/2 Cup of Caster Sugar (replace with honey or sweetener if avoiding sugar)
1 Teaspoon of Vanilla paste or extract
1 3/4 Cups of Plain Flour
1 Teaspoon of Baking Powder
Step 1- Line a 12 cup muffin tray with patty pans.
Step 2- In a large bowl, mix all the ingredients with a wooden spoon.
Step 3- Pour evenly into the muffin tray and bake at 180c for 20 minutes or until an inserted skewer comes out clean. Cool on a rack.