Banana and Raspberry muffin delight

By Nykke

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bananamuffins

I don’t know about you but my children’s passion for bananas comes and goes in waves. Some weeks they are gone in 2 days and there are the weeks when they slowly but surely turn into a mushy mess. That’s when I try to find the time to throw them in a bowl and make some muffins out of them. Over the years I have tried dozens of different recipes and combinations (Banana and Sultana muffins were not a huge hit) but I have finally discovered the perfect recipe for one of the biggest batches of muffins I have ever made. Strangely they don’t last any longer though. So here is my simple recipe that I made for Easter this year, it can all be done in one bowl. I use my KitchenAid mixer to combine all the wet ingredients and whip it till it’s all creamy. Then lightly mix in the dry ingredients before I add the fruit for a final spin.

Banana and Raspberry (Easter) Muffins

3/4 cup extra light olive oil (or vegetable oil if you prefer)
1 1/2 cups caster sugar
1/2 cup milk
3 eggs
1/4 cup yoghurt (I used a creamy vanilla but a nice creamy natural would work too)
2 1/2 cups self-raising flour
2 teaspoons ground cinnamon
1/2 cup quick oats (or rolled oats, they are just a little chunkier)
3 mashed bananas
1 punnet raspberries (or blueberries)

Preheat your oven to 190 degrees Celcius or 375 degrees Farenheit.

Comnine all the wet ingredients, oil, milk, eggs and yoghurt with the sugar and whisk until light and fluffy. Sift in the flour and cinnamon, then add the oats. Mix briefly but not completely. Now add your bananas, blend a little more and lastly add your berries and give another whisk.

Now here comes the tricky part, I only have muffins tins for 12, so I fill those and then start on smaller child-size muffins. My last batch made 12 grown-up muffins and a huge 40 baby muffins. I think it would make around 20 grown-up muffins if you have the space. But I like to freeze the little ones and throw them in school lunch boxes so they are nice and fresh at lunch.

Bake the large muffins until golden and they pass the skewer test, about 24 minutes for large muffins or 10 minutes for baby muffins.

Then stand back while they disappear.

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