I haven't added any extras here but feel free to think of them as a blank bananary canvas for the addition of chocolate chips, chopped pecan nuts or jumbo golden raisins, anything you consider suitable really.
They are also rather lovely served with runny honey or a good jam...like homemade cherry and strawberry jam in the picture below, yum...
Makes 12 Muffins
Ingredients
250g Plain Flour
150g Caster Sugar
4 teaspoons Baking Powder
50ml Natural Yogurt
100ml Milk
3 Eggs
1 teaspoon Vanilla Extract
3 Ripe Bananas
Juice of Half a Lemon
100g Butter, melted
- Preheat the oven to 200C and fill a muffin tin with paper cases.
- In a large bowl mix the plain flour with the caster sugar and baking powder. Set aside for a few minutes until needed.
- In a measuring jug combine the yogurt, milk, eggs and the vanilla extract.
- Mash the bananas with the lemon juice in a small bowl then add the egg mixture, the melted butter and stir to combine.
- With a wooden spoon or spatula at the ready, pour the wet ingredients into the flour bowl and quickly stir it to thoroughly combine but not over-mix.
- Spoon the mixture into the paper muffin cases and bake in the preheated oven for 15 minutes until they are golden brown and risen.
- Let them cool for 15 minutes or so then tuck in.
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