Sunday afternoon and I’m waiting to watch the Queen’s Club tennis final but, unsurprisingly, the tennis is suspended due to rain. Finding a hand of overripe bananas in the fruit bowl, I decided to make use of the time and whip up some banana muffins. I found this recipe on the web and decided to give it a go as it looked fairly simple and we had all of the ingredients in the cupboard. I added a handful of raisins to the recipe for extra flavour and texture (would probably have used sultanas but we didn’t have any!).
This is a very easy and quick recipe. They are very banana-y and feel very healthy! I put in three bananas and I think that this was slightly too much as the balance of banana to cake wasn’t quite right and this meant that they were slightly sticky in the cases. The texture was generally good though – crisped on top but moist inside.
Egg-free banana, oat and raisin muffins
- 25g/1oz unsalted butter
- 3 tsp runny honey
- 2-3 large, ripe bananas
- 100g/3.5oz plain flour
- 55g/2oz porridge oats
- 1 heaped tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp cinnamon
- Handful raisins or sultanas
- 75ml/2.5fl oz milk
- Preheat the oven to 190C/375F/Gas mark 5.
- Line a muffin tin with paper cases.
- Melt the butter and honey in a saucepan.
- Mix together all the dry ingredients in a bowl.
- Mash the banana and mix with the honey and butter.
- Add this mixture and the milk to the dry ingredients, stirring until mixed lightly.
- Spoon into the muffin cases, sprinkling a few extra oats on top.
- Bake for 25mins until golden brown and firm to touch.