I might have said this umpteen times, but I am not a fan of muffins. I tend to relate muffins as not flavorful and buttery enough, at least for the ones I’ve bought! I much rather prefer the taste of rich butter in my cakes and I prefer my cakes to be soft.
Anyways, hello folks! I hope all of you are keeping well as we usher in April. I have been a bit busy with work, working on videos and also assisting Tm in his fundraising campaign. Tm and I have been friends for over a decade now. Right from the start of our friendship, he had mentioned that his dream is to open an old folks home one fine day. It is time for us to put the thought into action and although we know this is going to take time, at least it is a start. I strongly believe in him and his idea and therefore request you to wholeheartedly contribute and/or spread the word so that the idea receives strong funding. Do help in sharing the link too if you have contacts that may help. <3
So back to these banana muffins. They are soft, buttery with a cute little hump as to how a muffin should be. They’re wonderful plain, but I did top it with some sliced almonds to make it prettier and more delicious. You can add chopped walnuts or even chocolate chips if you prefer.
Do give these soft banana muffins a try if you have some ripen bananas lying on your countertop. If you ain’t got any, then go and get some! This recipe yields 9 big muffins. Make a batch of this and you have a convenient and portable breakfast for the next few days! Well, if it can last that long.
Watch the recipe video here:
- 175g self-raising flour
- 300g bananas - mashed
- 125g butter, melted
- 150g castor sugar
- 2 eggs
- 1 tbsp plain yoghurt/sour cream
- ½ tsp baking soda
- 1 tsp vanilla essence
- Sliced almonds for topping
- Preheat the oven to 170C.
- In a bowl, mix the melted butter and sugar and beat until blended.
- Whisk the eggs one at a time and add in vanilla essence.
- Add mashed bananas.
- Mix in baking soda and yoghurt.
- Add in flour and stir well.
- Pour into muffin cups and top with sliced almonds.
- Bake for about 20 minutes or until muffins is cooked through.
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