Banana Muffins

I don’t believe in wasting, so when I ended up with two overripe bananas and half a bottle of buttermilk, I decided to make muffins. Because I don’t like wasting. Possibly also because I can’t resist them! This recipe is easy and so versatile. You can add cinnamon, pecans or walnuts and adjust it to your liking.

Prep time: <10 minutes     Cook time: 15 – 20 minutes     Yields: 12 medium muffins

2 large eggs
2 ripe bananas, mashed
100g softened butter
1½ cups flour
½ cup white sugar
½ cup buttermilk
½ teaspoon vanilla paste (or 1 teaspoon vanilla essence/extract)
½ teaspoon salt
½ teaspoon baking powder
½ baking soda

Preheat your oven to 180°C (350°F).

I never sieve sugar unless it’s lumpy so pour the sugar into a mixing bowl and add the softened butter. Beat, using an electric mixer on low, for 20 seconds. Add the eggs, one at a time, beating until fully mixed into the rest of the batter. Add the mashed bananas beat until thoroughly combined. Remember to occasionally scrape down the sides throughout the preparation.

 

 

 

Sieve the flour, salt, baking powder and baking soda into the bowl, add the vanilla and mix well. If you’re adding cinnamon, sprinkle it in now.

 

 

 

 

 

Pour in the buttermilk and mix on low until fully combined and smooth. If you’re adding nuts, now is the time to do so and remember to scrape down the sides.

 

 

 

 

 

Pour the batter into greased muffin cups and bake for 15 – 20 minutes until golden brown and a toothpick inserted in the middle comes out clear. You can freeze the muffins, serve them at room temperature or heat them up in the microwave for about 10 seconds, cut them in half lengthways and spread some butter over them. Oooooh!