Banana and Berry Muffins
Like most homes you can usually find bananas in our kitchen. The toddler adores them and Rich has one in his lunchbox most days but some weeks I’m left with a couple lurking about in the fruit bowl looking far from their best.
On a day when the weather dictated that we were going to be spending the afternoon at home, I decided that a spot of baking was in order. I have a couple of stand-bys for using up bananas but the toddler was asking for “cake in hand mummy” which usually means she wants a muffin.
I wanted to inject a bit of sunshine into the kitchen so thought that a couple of handfuls of berries would be just the thing. I usually have a bag of berries in the freezer and at the moment it’s a mix of blueberries and strawberries.
These are lovely and light and really make a change from the amount of chocolate that we still seem to be eating here. The fruit means we can get away with cake for breakfast too!
Banana and Berry Muffins
Makes 12
300g plain flour
1 tbsp baking powder
85g light brown sugar
150ml milk
1 egg, beaten
100ml sunflower oil
2 bananas, mashed
50g mixed berries – I used blueberries and strawberries but use whatever you like
Preheat the oven to 190c and line a 12 hole muffin tin with cases
In a bowl combine the banana, sugar, milk, egg and oil. Stir in the berries.
Add the flour and baking powder and stir briefly until just combined. Be careful not to over mix, it’s fine for there still to be lumps.
Fill each case to about two thirds full and bake for 20 minutes until risen and golden.
Cool on a wire rack.
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