Banana Muffin
If you’ve got some left over bananas this Banana Muffin recipe is a great way to use them up, they are the perfect snack with a cuppa!
Ingredients
Ingredients
For the recipe Banana Muffin
Banana Muffins:
| 50 ml | Whole Milk |
| 5 ml | Lemon Juice (1 tsp) |
| 3 | Bananas (ripe) |
| 200 g | Plain Flour |
| 5 g | Dr. Oetker Baking Powder (1 tsp) |
| 5 g | Dr. Oetker Bicarbonate of Soda (1 tsp) |
| 150 g | Light Brown Sugar |
| 50 g | Salted Butter (melted) |
| 1 | Medium Egg (beaten) |
| 10 ml | Dr. Oetker Madagascan Vanilla Extract (2 tsp) |
| 100 g | Dr. Oetker Extra Dark 70% Chocolate Chunks |
preparation
Preparation
First up, preheat your oven to 200°C/180°C/Gas Mark 6. Line a 12 hole muffin tray with muffin cases.
Mix together the milk and lemon juice and leave to one side to thicken slightly. Next up mash your bananas and set aside.
Pop the flour, Baking Powder, Bicarbonate of Soda and sugar into a large bowl and mix together to combine. Make a well in the centre and add the milk, banana, melted butter, Vanilla Extract and egg and whisk together until just combined. Finally pour in the Chocolate Chunks and stir through the mixture.
Divide the mixture equally between the muffin cases and pop into the oven to bake for 20-25 minutes until golden brown and a skewer popped into the centre comes out clean.
Leave to cool in the tin for 10 minutes and then pop the muffins onto a wire rack to cool completely.
Nutritional Information for the recipe Banana Muffin
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
917
kJ
219 kcal |
1118
kJ
267 kcal |
| Fat | 7.51 g | 9.16 g |
| Carbohydrate | 33.66 g | 41.05 g |
| Protein | 3.45 g | 4.20 g |