These muffins are ridiculously good. Banana muffins alone are are amazing, but the surprising berry chunks in these added just a little bit extra deliciousness. A sweet, juicy surprise in almost every bite. Bananas and berries are a great combination.
I am forever seeing recipes online for berry this, berry that, with listed ingredients including half a kilogram (one pound) of berries. Whaaat?! Here, a 250g (half pound) punnet of blueberries or raspberries is generally about $3-$7. So I used frozen berries for these muffins, and they still tasted superb.
I judge a recipe by asking one simple question: Would I make it again? In this case, I definitely would.
(I hope you are enjoying my photos as of late. Alex has been teaching me some new techniques, although I would like to start incorporating props into my photos too. I usually bake at night but I do try to avoid night time photos if I can, although it’s often unavoidable. We still only have one set of plates which you might already be sick of seeing, as well as my lovely pastel reusable cupcake liners.)
- 3 ripe bananas
- 2 eggs (sub 2 tbsp ground flaxseed + 6 tbsp water)
- ¾ cup sugar
- 40g (1.4oz) butter or margarine, melted
- 1 ½ cups plain flour
- 1 cup berries (fresh or frozen)
- 1 tsp bicarb/baking soda
- 1 tsp baking powder
- ½ tsp nutmeg
- ¼ tsp salt
- Preheat oven to 190°C/375°F (fan-forced 170°C/340°F). Prepare a 12-capacity muffin tin with paper liners, or grease lightly with margarine or canola spray.
- Mash the bananas in a large bowl. Add the eggs and sugar. Gradually mix in the melted butter.
- In a separate bowl, sift the flour and mix together all dry ingredients.
- Gradually add the dry mixture to the banana mixture. Mix until just combined. Stir in the berries.
- Pour the batter into prepared muffin tray, with each muffin cup about ¾ full. Cook for about 25 minutes, or until lightly browned on top.
- For the egg substitute, mix flaxseed and water in a small bowl. Let sit while preparing other ingredients and mix every so often.