We’ve all been there, a supermarket trip filled with good intentions has resulted in a bowl of blackened bananas that mock that short-lived healthy eating drive with their sorrowful darkened forms. Have no fear, however, as those overly-ripe finger-berries now have a new tasty purpose in life. So, let’s unpeel those nasty looking cavendishes, squash them into a pulp, and transform them into some exceptional Banana and Blueberry Muffins.
Banana and Blueberry Muffins
Equipment
- 3 Normal Bowls
- 1 Mixer
- 1 Spoon
Ingredients
- 5g (2tsp) Cinnamon Powder
- 170g (6oz) Soft Brown Granulated Sugar
- 100g (3½oz) Unsalted Butter
- 250g (9oz) Exceedingly Ripe Banana
- 100g (2) Eggs
- 4g (1tsp) Vanilla Extract
- 80g (3oz) Milk
- 250g (9oz) All Purpose Flour
- 8g (1½tsp) Baking Powder
- 2g (⅓tsp) Salt
- 150g (5oz) Blueberries
Instructions
- In way of preparation, put 20g of the Brown Sugar, and 5g of Cinnamon Powder in a small bowl and mix thoroughly
- In a second bowl, peel 250g of exceedingly ripe bananas and squash them until they reach the consistency of baby food (a potato masher will do the trick)
- Next, sift 250g of All Purpose Flour into a third bowl, then add 8g of Baking Powder, 2g of Salt and stir until entirely combined
- Once that is out of the way, pre heat the oven to 220℃ (430°F, Fan 200°C, Gas Mark 7), and line a muffin tray with paper cake cups
- Now, place 100g of Butter and the remaining 150g of Light Brown Sugar into a large mixing bowl, and beat together into a paste. Under no circumstances should you heat the Butter to make life ‘easier’
- Add the 250g Squashed Banana, along with 100g of Eggs, 4g of Vanilla Extract, 80g of Milk and mix quickly until it becomes an ungainly, pulpy mess
- Drop in the previously prepared bowl of Flour, Baking Powder and Salt, then stir with a rubber spatula until the whole thing resembles a thick porridge. This should take less than a minute, so be careful not to overdo it
- Add 150g of Fresh Blueberries, and stir together until evenly distributed
- Take the freshly made muffin mix, and fill each of the paper cups to the very top, piling it up as much as possible. Then, Sprinkle approximately 5 grams of the sugar and cinnamon prepared in step one over each muffin
- Bake for 7 minutes at 220℃ (430°F, Fan 200°C. Then, without opening the oven, reduce the temperature to 180°C (350°F, Fan 160°C, Gas Mark 4) and bake for a further 20 minutes, or until an inserted skewer comes out clean
- Once baked, immediately remove the muffins from the baking tray, and leave on a wire rack until cool
- Test your creation alongside a cup of tea, and give yourself a pat on the back for not wasting bananas
Nutrition
Unlocking the Secrets of Banana and Blueberry Muffins
Its All in the bananas
Throughout the modern world, the all-conquering Cavendish has emerged the king of the banana realm with its seedless convenience, ergonomic shape, and tenacious adaptability. However, if I have the opportunity, I prefer to use the ‘Lady Finger’ variety due to their sweeter taste and richer flavour. Despite this, cavendishes will work perfectly well, and regardless of which road you take, try to get those blighters as ripe as possible. For me, this means when the skin has turned almost completely black, and the innards gloriously squishy.
Mixing it up a Little
For the purpose of this recipe, I have added blueberries to my banana muffins in order to add a greater depth of flavour. However, those with a curious nature can try switching them out for something a little different. For example, I have had excellent results with chocolate chips, raspberries, apple chunks and walnuts. Should you have a better idea though, go give it a whirl, you only live once after all!
A Hot Drink Worthy of Banana Muffins
Any muffin-eater worth their salt knows that they should partner their cake-based exploits with a mug of hot drink. Therefore, why not gorge on that bananery goodness while also supping on a lovely Irish Coffee, a malady curing Hot Rum Toddy, or a decadent cup of Hot Chocolate!
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