Banana muffins are my favourite fruit-based muffins. So when I craved for muffins at tea time today, and saw bananas which were ripe with black spots and a please-don’t-waste-me look, it was time to bake my favourite muffin. The recipe is quite simple, yet the muffins are crunchy on the top, soft and moist inside, just the way I like them.
All Purpose Flour – 1 cup
Sugar – scant ½ cup
Baking powder – ½ tsp
Salt – 1 pinch
Oil- ¼ cup
Low-fat milk – ¼ cup
Egg – 1
Banana – 1, medium sized, mashed
Walnuts – ¼ cup, toasted slightly
Preheat the oven to 400F. Line a muffin pan with liners.
Measure flour, baking powder, salt and mix well. In a separate bowl, beat milk, oil and egg. Mix sugar into the dry ingredients. Now add the milk mixture into the dry mixture and mix till all the ingredients are combined. Fold in banana and walnuts.
Fill the muffin pan equally and bake for 20-25 mins until golden brown.
Go ahead. Try them.
Yield - 6 muffins