This easy and delicious Banana Butterscotch muffin recipe is perfect for a quick breakfast or snack. Made with ripe bananas and sweet butterscotch chips, these muffins are soft, flavorful, and ideal for using up overripe bananas. You can easily swap the butterscotch chips for chocolate chips or nuts for added variety!
Ingredients Needed:
- 3 medium – 450 grams (total weight with skin on) – very ripe bananas
- 125 millilitres of vegetable oil
- 2 large eggs
- 250 grams of plain flour
- 100 grams caster sugar
- ½ teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 150 grams butterscotch chips (or chocolate chips)
How To Make Banana Butterscotch Muffins?
- Preheat the Oven: Preheat your oven to 200°C and line a 12-bun muffin tin with muffin papers.
- Mash the Bananas: Peel and mash the bananas, then set them aside.
- Mix Wet Ingredients: Pour the vegetable oil into a jug and beat in the eggs until combined.
- Combine Dry Ingredients: In a large bowl, mix the plain flour, caster sugar, bicarbonate of soda, and baking powder.
- Make the Batter: Add the beaten oil and egg mixture to the dry ingredients, followed by the mashed bananas. Stir until just combined.
- Add the Chips: Gently fold in the butterscotch chips.
- Spoon the Batter: Use an ice cream scoop or spoon to evenly distribute the batter into the prepared muffin tin.
- Bake: Bake in the preheated oven for 20 minutes, or until a toothpick inserted comes out clean.
Recipe Tips:
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Make sure the bananas are well-softened with brown spots.
- Don’t Overmix the Batter: Stir the ingredients until just combined. Overmixing can make the muffins dense and tough.
- Scoop Even Portions: Use an ice cream scoop or spoon to ensure each muffin has an equal amount of batter for consistent baking.
- Check for Doneness: Insert a toothpick in the center of a muffin. If it comes out clean, the muffins are done.
- Let Them Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to prevent them from becoming soggy.
How To Store Leftovers?
- Refrigerate: Cool the muffins to room temperature. Store them in an airtight container in the fridge for up to 2 days.
- Freeze: After cooling, freeze the muffins in a bag or container for up to 1 month.
Nutrition Facts:
- Calories: 318 kcal
- Total Fat: 7.14g
- Saturated Fat: 1.14g
- Cholesterol: 31mg
- Sodium: 180mg
- Potassium: 186mg
- Total Carbohydrate: 57.44g
- Dietary Fiber: 1.2g
- Sugars: 28.8g
- Protein: 6.43g
Try More Nigella Lawson Recipes:
Nigella Banana Butterscotch Muffins
Description
This easy and delicious Banana Butterscotch muffin recipe is perfect for a quick breakfast or snack. Made with ripe bananas and sweet butterscotch chips, these muffins are soft, flavorful, and ideal for using up overripe bananas. You can easily swap the butterscotch chips for chocolate chips or nuts for added variety!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 200°C and line a 12-bun muffin tin with muffin papers.
- Mash the Bananas: Peel and mash the bananas, then set them aside.
- Mix Wet Ingredients: Pour the vegetable oil into a jug and beat in the eggs until combined.
- Combine Dry Ingredients: In a large bowl, mix the plain flour, caster sugar, bicarbonate of soda, and baking powder.
- Make the Batter: Add the beaten oil and egg mixture to the dry ingredients, followed by the mashed bananas. Stir until just combined.
- Add the Chips: Gently fold in the butterscotch chips.
- Spoon the Batter: Use an ice cream scoop or spoon to evenly distribute the batter into the prepared muffin tin.
- Bake: Bake in the preheated oven for 20 minutes, or until a toothpick inserted comes out clean.
Notes
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Make sure the bananas are well-softened with brown spots.
- Don’t Overmix the Batter: Stir the ingredients until just combined. Overmixing can make the muffins dense and tough.
- Scoop Even Portions: Use an ice cream scoop or spoon to ensure each muffin has an equal amount of batter for consistent baking.
- Check for Doneness: Insert a toothpick in the center of a muffin. If it comes out clean, the muffins are done.
- Let Them Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to prevent them from becoming soggy.
Nigella Banana Butterscotch Muffins