As I’ve ranted about before, I always seem to have a stack of overripe bananas in my fruit bowl, needing either to be put to use or composted.
I like to avoid the latter, what with those suckers being expensive, so I’ve developed quite the repertoire of banana-based baking recipes. This one is a variation on that theme.
Mini banana bread muffins with blueberries
- 2 ripe bananas
- 125g plain flour
- 1 1/4 tsp baking powder
- pinch salt
- 1 tsp vanilla extract
- 1/2 cup caster sugar
- 1 egg
- 1 punnet of blueberries (roughly 1 cup – it’s totally legit to use frozen)
- Preheat oven to 180°c.
- Line a 24 hole mini muffin tin with patty pans.
- Sift flour, baking powder and salt into a medium bowl.
- In another medium bowl, mash the banana, then add vanilla, sugar, and eggs, and stir to combine.
- Add wet ingredients to dry, and stir through thoroughly.
- Spoon mixture evenly into patty pans.
- Place 2-4 blueberries on top of each mini muffin.
- Bake for 12-15 minutes, until golden brown on top.
- Cool and serve.
I prefer to add the blueberries after the mixture has been spooned into the patty pans so I can ensure that each muffin gets a few berries in it. When they’re this small it’s just the easiest way to do it.
This recipe is particularly useful for term time when you’re always digging around for snacks to put in lunch boxes. Make a batch and freeze them in lots of two or three, and your morning teas are organised for the next week. That’s some domestic goddess action right there.