Not much of a baker myself, I thought I’d try Sally McKenney’s “quick and easy” banana muffins.
The great thing about baking is that once you’ve baked goods once, you tend to have all the ingredients needed for another bake stored in the cupboard.
Luckily, for me, my sister is a keen baker, so she let me have a look in her cupboards instead.
- 12-count muffin pan
- Muffin liners
- Glass mixing bowls
- Handheld mixer or stand mixer
- One and half cups (188g) all-purpose flour (spooned and levelled)
- One teaspoon baking powder
- One teaspoon baking soda
- Half teaspoon salt
- One teaspoon ground cinnamon
- One quarter teaspoon ground nutmeg
- One and half cups (345g) mashed bananas (about four medium or three large ripe bananas)
- Six Tablespoons (85g) unsalted butter, melted (or melted coconut oil)
- Two-thirds cup (135g) packed light or dark brown sugar (or coconut sugar)*
- One large egg, at room temperature
- One teaspoon pure vanilla extract
- Two tablespoons (30ml) milk
- Optional: one cup chopped walnuts, pecans, or chocolate chips
READ MORE… Baker’s 30-minute soft and buttery banana muffins recipe
As a beginner baker, I measured my ingredients in grams using a scale, but then I found myself doing a little bit of math.
First, I weighed the bowl that I was going to be putting ingredients in to, then added the amount of grams of all-purpose flour, for example, that I needed.
Moving forward, I think I’m going to invest in cup measurements to make things more simple.
The recipe, however, was very easy to follow and I found it to be a rather relaxing activity, to my surprise.
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- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
- Spoon the batter into liners, filling them all the way to the top. Bake for five minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick inserted in the centre comes out clean. The total time these muffins take in the oven is about 21–23 minutes, give or take. (For mini muffins, bake 12–14 total minutes at 350°F (177°C).) Allow the muffins to cool for five minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh, covered at room temperature for a few days or in the refrigerator for up to one week.
After following this recipe, I have a couple of lessons to take forward for the next time I make these delicious banana muffins.
First, I’ve added an equipment list before the ingredient list (unlike the original) as I missed out on the toothpick.
While my banana muffins turned out better than I expected and tasted really nice, I think they might have needed an additional few minutes in the oven once I tucked in.
By having a toothpick ready, I could have ensured I got them out when they were perfectly ready. Credit must be given to Sally McKenney, though, as I’m not a baker but my banana muffins turned out to be a crowd-pleaser.
However, I will, next time, be lining my muffin liners inside of a muffin pan to make sure they keep their shape.
Overall, following Sally McKenney’s recipe was a good experience and she helped give me some confidence about my baking as the banana muffins turned out great.
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