Banana muffins
Delicious and moist banana bread muffins ready in just 25-30 minutes. Perfect for a lunchbox treat or to eat anytime.
Brought to you by: Doves Farm
Established in 1978 by Michael and Clare Marriage, Doves Farm is an award-winning, family-owned Wiltshire miller specialising in Organic and Free From flours and foods. A well-known pioneer within the sector, Doves Farm has two distinct product ranges - Organic and Free From - both milled in their own dedicated mills. Doves Farm opened its first bakery in 1986 which is now a dedicated allergen free bakery.
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Servings
6 muffins
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Serves
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Ingredients
Equipment
- Cupcake cases
- Muffin or tart tray
- Sieve
- Mixing bowl
- Spoon
- Knife
- Mixer
- Wire rack
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Method
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Step 1
Pre-heat the oven to 180°C, Fan 160°C, 350°F, Gas 4. Stand 6 cup cake cases in the holes of a muffin or tart tray.
Step 2
Sieve the flour and cinnamon, if used, into a mixing bowl, stir to combine. Add the sugar and stir again.
Step 3
Cut 18 very thin slices of banana and set them aside. Put the remaining banana, egg, oil, water and vanilla into a kitchen blender and mix to a purée.
Step 4
Tip the puree into the flour bowl blend and beat until smooth.
Step 5
Divide mixture between the prepared muffin cases. Lay three banana slices on the top of each cupcake muffin. Bake for 25-30 minutes.
Step 6
Transfer the cakes onto a wire rack and leave to cool.
Step 7
Sieve a little icing sugar over the top of the muffins and serve.
