Bananas are something which we always have in the house. But once the mango and watermelons come in, no one wants to touch the banana, and they get over ripe. So what do we do with the over ripe ones…we throw them. This is an easier way to use the ripe bananas and they won’t even know they are having them.
These muffins can be had for breakfast and even sent as a snack to school. They are super soft and moist and remain like that. But the best thing about them is that when they are done, they make the whole house smell…delicious. Not that they only smell nice, they taste delicious as well.
Bananas (ripe) – 3 nos
All purpose flour – 1 ½ cups
Egg – 1 no
Butter (melted) – 1/3 cup
Sugar – ¾ cup
Walnuts (chopped) – ½ cup
Baking soda – 1 tsp
Vanilla extract – 1 tsp
A pinch of salt
Pre-heat the oven to 180 degrees centigrade. Line the muffin tin with liners and set aside.
In a large mixing bowl, mash the bananas, making sure there are no lumps in them. Add the melted butter to the mashed bananas and mix it well, with a wooden spoon. (You don’t need to use an electric beater for this). Once, the butter is well incorporated in the bananas, add the sugar, egg and vanilla and again mix it in well. Sift the flour, baking soda and salt into the wet mixture, mix well. Fold the chopped walnuts into the wet mixture, leaving a tbsp for garnish on top.
Pour the mixture into the prepared liners and bake for 25-30 minutes. You will know the muffins are ready when the toothpick inserted into them, come out clean.
Cool them on a rack.
This is a basic banana muffin recipe, u can add any nuts or even chocolate in them.