I’m not sure why I don’t make muffins more often. They’re so simple and, for the most part, they double up as a good breakfast option, smeared with a bit of peanut butter alongside a strong coffee. Of all the muffins, banana ones come out on top for me; the mashed fruit helps to keeps them perfectly moist for a few days and, in this recipe, the buttermilk makes for a really tender crumb. Just make sure your bananas are super-ripe, for maximum flavour.
Banana buttermilk muffins
Prep 10 min
Cook 25 min
Serves 6
250g very ripe bananas, peeled and mashed
100ml buttermilk
1 large egg, beaten
1 tbsp neutral oil (I use sunflower)
280g plain flour
60g caster sugar, plus extra to top
50g light brown sugar
¼ tsp ground nutmeg
½ tsp ground cinnamon
1 tsp baking powder
½ tsp bicarbonate of soda
100g salted butter, melted
Heat the oven to 170C (150C fan)/335F/gas 3½, and line a six-hole muffin tray with paper liners.
Put the bananas and buttermilk in a bowl, mix to combine, then stir in the beaten egg and oil.
In a separate bowl, mix the flour, sugars, spices, baking powder and bicarb. Make a well in the centre and pour in the banana mixture, followed by the melted butter.
Stir briefly to combine, being careful not to overmix. The batter will be quite thick.
Divide the batter evenly between the muffin holes and bake for 23-26 minutes, until the muffins are well risen and golden. Leave to cool completely before serving.
