Nigella Banana Muffins are made with ripe bananas, self-raising flour, melted butter, caster sugar, eggs, milk, and a touch of cinnamon and nutmeg. This recipe takes 45 minutes to make and serves 12 muffins.
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đ Why You’ll Love This Banana Muffins Recipe:
- Moist and Fluffy: The muffins are incredibly moist and fluffy, thanks to the ripe bananas which add natural sweetness and texture.
- Easy to Make: This recipe is straightforward and requires basic ingredients you probably already have in your kitchen.
- Healthy Ingredients: Using ripe bananas means less sugar is needed, making these muffins a healthier choice.
âWhat Is Nigella Banana Muffins Recipe?
Nigella Banana Muffins are moist, flavorful muffins made with ripe bananas, self-raising flour, sugar, eggs, and spices like cinnamon and nutmeg.
đNigella Banana Muffins Ingredients
- 75 grams butter (melted)
- 250 grams self-raising flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 pinch of salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 115 grams caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon honey
- 2 large bananas (ripe)
- 2 medium eggs
- 125 ml milk
đ§ How To Make Nigella Banana Muffins
- Preheat your oven to 190°C.
- Melt some butter and let it cool in a heatproof bowl and mash two bananas until smooth.
- In a bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
- In another bowl, beat eggs, vanilla extract, honey, melted butter, and milk with a fork.
- Add mashed bananas to the egg mixture and stir.
- Make a well in the dry mixture and pour in the egg mixture. Stir gently; it should be thick and lumpy.
- Grease a muffin or cake tin thoroughly and fill each space with the batter.
- Bake for 20-25 minutes until golden brown and firm.
- Let the muffins cool for 5 minutes in the tin, then transfer to a wire rack for another 5 minutes before serving.
đ Recipe Tips:
- Ripe Bananas: Use bananas with brown spots for extra sweetness.
- Thorough Greasing: Prevent sticking by greasing the muffin tin generously.
- Don’t Overmix: Stir the batter gently, it’s okay if it’s lumpy.
âWhat To Serve With Banana Muffins?
Serve banana muffins with butter, honey, nut butter, cream cheese, fresh fruit, yogurt, jam, chocolate chips, or a cup of coffee or tea.
đ How To Store Leftovers Banana Muffins?
- In the fridge: Store leftovers banana muffins in an airtight container for 3 days.
- In the freezer: Store leftovers banana muffins in a freezer bag for 3 months.
𼾠How To Reheat Leftovers Banana Muffins?
- In the oven: Place leftovers banana muffins in a preheated oven for 5-7 minutes at 350°F in the oven.
- In the microwave: Reheat leftovers banana muffins on high for 20-30 seconds.
- In the air-fryer: Reheat leftovers banana muffins for 3-4 minutes at 350°F.
FAQ’S:
What Makes Banana Muffins Moist?
Banana Muffins are moist due to the combination of ripe bananas, melted butter, and milk in the batter.Â
Can I Use Regular Flour Instead Of Self-raising Flour?
Yes, you can use regular all-purpose flour instead of self-raising flour. However, you will need to add baking powder to the recipe to help the muffins rise.Â
Can I Use Frozen Bananas For Banana Muffins?
Yes, you can use frozen bananas for Banana Muffins. Thaw the frozen bananas before using them in the recipe and drain any excess liquid.Â
How Do I Prevent The Muffins From Becoming Too Dense?
To prevent Banana Muffins from becoming too dense, it’s important not to overmix the batter.Â
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Nigella Banana Muffins Nutrition Fact:
- Calories: 476
- Total Fat: 15g
- Saturated Fat: 8.9g
- Trans Fat: 0.5g
- Polyunsaturated Fat: 0.9g
- Monounsaturated Fat: 3.9g
- Cholesterol: 76mg
- Sodium: 758mg
- Total Carbohydrates: 82g
- Dietary Fiber: 3.1g
- Sugars: 42g
- Protein: 6.5g
- Potassium: 338.4mg
Nigella Banana Muffins
Description
Nigella Banana Muffins are made with ripe bananas, self-raising flour, melted butter, caster sugar, eggs, milk, and a touch of cinnamon and nutmeg. This recipe takes 45 minutes to make and serves 12 muffins.
Ingredients
Instructions
- Preheat your oven to 190°C.
- Melt some butter and let it cool in a heatproof bowl and mash two bananas until smooth.
- In a bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
- In another bowl, beat eggs, vanilla extract, honey, melted butter, and milk with a fork.
- Add mashed bananas to the egg mixture and stir.
- Make a well in the dry mixture and pour in the egg mixture. Stir gently; it should be thick and lumpy.
- Grease a muffin or cake tin thoroughly and fill each space with the batter.
- Bake for 20-25 minutes until golden brown and firm.
- Let the muffins cool for 5 minutes in the tin, then transfer to a wire rack for another 5 minutes before serving.
Notes
- Ripe Bananas:Â Use bananas with brown spots for extra sweetness.
Thorough Greasing:Â Prevent sticking by greasing the muffin tin generously.
Don’t Overmix: Stir the batter gently, it’s okay if it’s lumpy.