Roasted Banana Muffins

I’m sure many of you are just as shocked at how quickly this year is flying by, I mean good heavens, it’s February already?!

With my daughters growing up, equally as fast, I’ve been including them in most of my baking sessions, which has been fun, adorable, messy and oh my does it test my patience πŸ™‚

One evening as a fun activity to do with my eldest, I decided to make these Roasted Banana Muffins. They are serious banana muffins, which purely derives from the delicious roasting process – you will love the smell that will be wafting through your house…absolutely divine!

On that salivating note, here is the recipe…

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Ingredients:

  • 2 large ripe bananas
  • 50g soft dark brown sugar (I used Natura Sugar Dark Muscovado)
  • 1 tsp vanilla essence
  • 1 tsp ground cinnamon
  • 85g unsalted butter
  • 2 eggs
  • 125ml milk
  • 250g self-raising flour
  • 1 1/2 tsp baking powder
  • 125g caster sugar

Method:

  • Preheat the oven to 180 degrees and prepare a muffin tray with muffin/cupcake holders
  • Roast the bananas by peeling them and placing them on a large sheet of foil on a baking sheet. Sprinkle them with the dark sugar, vanilla and cinnamon. Wrap up in a loose, but secure parcel and roast in a preheated oven for 15-20 minutes. Thereafter remove from oven and allow to cool.
  • Melt the butter and leave to cool. In a bowl, mash the roasted bananas well. With a fork, beat the eggs, melted butter and milk in a second bowl. Add the mashed banana and gently mix together.
  • Sift the flour, baking powder and caster sugar into a large bowl. Make a well in the centre and add the egg and banana mixture, stirring roughly with a fork (don’t over mix) until it is a lumpy paste.
  • Spoon the mixture into the muffin cups until 3/4 full or for a large muffin, fill until the rim. Garnish with banana chips and bake in the preheated oven for 20 minutes. Rest the muffins on a wire rack to cool or if you, like me, can’t resist, eat them straight out the oven πŸ™‚
  • Enjoy!

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