Recipe: Moist Baby Banana Muffins
My family loves bananas. And a bunch bought today from the supermarket will be gone in no less than 2 days. Needless to say that when I want to bake something bananas, I will have to make a ‘reservation’ way in advance and tell everyone not to touch the bananas on the counter or alternatively as I have learnt this time, the easier way out is to simply buy two bunches. Problem solved.
I havent baked in a while. I know I always say this whenever I have a baking post but I usually have a baking frenzy and bake two or three days in a row and then not touch the oven for about a month or so.
See, my kitchen is very small and usually I have to factor in whether or not mum is cooking for that day and if she is, then the oven is out of bounds. Or if my younger brother is coming home early from school (which he has been for the past 2 weeks because of the exams), then I cannot bake either because I need the coffee table in the hall (which he usually uses to study) to cool whatever I am baking.
Woes of having a big family in a relatively small apartment. But you live with it, compromise and learn to work with what you have. That’s what family is all about isnt it?
Spotted the recipe for these banana muffins on MissTamChiak‘s blog a couple of weeks back (I will link you directly to her original recipe at the bottom) and once I saw how simple it was but yet how good it looked, I knew I had to make it.
Like I said, the family loves bananas and banana cakes from Bengawan Solo are a usual buy for breakfasts so I figured that these mini individual muffins would be much easier to just grab and go especially for all of them who leave for work or school so early in the morning. Convenient and practical!
I omitted the walnuts from the original recipe for mine but feel free to add them back in if you like. I only left them out because they were sold out on the grocery shelves so this recipe works well for the people who are allergic or adverse to nuts.
The texture of these are really moist and soft, best eaten a few minutes out of the oven or throw a couple into the microwave to warm them up before consumption. Those that were slightly burnt around the edges tasted a little like the Malay snack- Goreng Pisang that I love love love! Maybe I will try and make those one day. Till then, enjoy these super moist baby banana muffins for your Potassium and fiber fix today.
Adapted from MissTamChiak
Ingredients (12 regular sized or 24 baby muffins):
- 4 ripe bananas
- 70g butter
- 1 egg
- 1 tsp vanilla essence
- 50g oil
- 3 tbsp milk
- 1 tsp baking powder
- 140g cake flour + 60g plain flour , sifted
- 140g brown sugar
- pinch of salt
- Preheat the oven to 190 degree C.
- In a medium sized bowl, sift together the flour, sugar, baking soda, and salt.
- In another bowl, cream the butter.
- Add in beaten egg, a small amount at a time and whisk it.
- Add oil, mashed bananas, and milk until well combined.
- Add in the dry ingredients from Step 2 into the wet ingredients and beat until evenly mixed.
- Use a mini ladle to spoon the batter into each muffin cup, filling each one to the top of the cup.
- Bake 20 minutes (30minutes for regular sized), until golden, set, and springy to the touch.
- Test for doneness with a toothpick; it should come out clean.
- Remove the pan from the oven and allow to cool 5 minutes before transferring the muffins to a wire rack.
- Serve warm or at room temperature.