Okay, I know this may sound like an odd combination but don’t knock them until you’ve tried them! My boyfriend was moaning the other week that I only ever make savoury dishes, which is true because I don’t really have a sweet tooth and also because I don’t like to add tons of sugar to my food. So when I noticed some overripe, brown bananas I was determined to make something with them!
300g self-raising flour
120g unsalted butter
1 heaped tsp baking powder
150g light unrefined muscavado sugar
1 tsp vanilla extract
150g crème fraîche or plain greek yoghurt
2 large bananas (the riper the better)
You’ll also need a 12 hole muffin tin and some paper muffin cases for this recipe.
Preheat your oven to 200°C.
Microwave the butter for about 20 seconds or until its completely melted.
Sift the flour into a large plastic bowl, this breaks up any lumps and aerates the flour which ensures the muffins will be light and fluffy. Add the baking powder and sugar to the flour and mix well with a wooden spoon.
Pour in the melted butter, vanilla and crème fraîche and add the eggs and mix well with a wooden spoon. Don’t over-mix the batter, it doesn’t need to be smooth!
Mash the bananas with a fork or potato masher until they resemble a puree, juice the orange and add these to the batter along with the blueberries. Mix gently to combine the ingredients, being careful not to break the blueberries – I use a metal spoon for this part.
Place the muffin cases in the muffin tin and spoon 3 level tablespoons of the muffin mixture into each case. If you’d like to make your muffins a little bit prettier you can sprinkle a few pumpkin seeds or oats on top before baking.
Bake the muffins for 15-20 minutes, until golden. If you poke a toothpick through one and its clean when you pull it out then they’re cooked.
Leave on a wire rack to cool, and enjoy!
I hope you enjoyed this recipe. I’d love to see your pictures if you decide to use this it, you can tag me in them on twitter or on Instagram @_YumLily !