These banana muffins are made with very ripe bananas, melted butter, oats, buttermilk and a teaspoon of cardamom, and bake for about 15 minutes at 180 °C. One batch makes 30. Some love banana muffins, others hate them; I like them a lot, and so do the kids, who can help with most of the steps.
Last updated
Recipe
Banana Muffins
Ingredients
Method
- Melt the butter in a saucepan. It should not be overcooked or change its color from golden to brown.
- Peel the bananas and mash them with a fork – children can easily do that. Especially when the bananas are very ripe, they are also very soft.
- Whip egg and sugar white and airy.
- Add the melted butter, mashed bananas, oatmeal and buttermilk and mix well. Even the smallest children can contribute.
- Mix flour, vanilla sugar, cardamom, baking soda and salt and pour it into the bowl with the banana mixture and mix it into a smooth, uniform mass and consistency.
- Turn on the oven at 180 ° C.
- Distribute the dough into muffin molds – use if necessary paper or silicone shape as you put in a muffin baking tray, they are well controlled and the children can participate.
- Bake the muffins for approx. 15 minutes until they are pierced. The baking time may vary. Partly because ovens differ, and partly because there may be differences in the size of muffin molds. Pierced one or two of the muffins with a meat pin or the like. If you're hungry, you have to wait longer.
Step by step, in pictures
The six stages of the recipe, from melting the butter to testing the baked muffins.
Melt the butter- Mash the ripe bananas
- Whisk eggs and sugar until airy
- Stir in butter, banana, oats and buttermilk
- Fill the muffin cases
- Bake, then test with a skewer
Use the ripest bananas you have
The colour of the banana skin matters most in this recipe. The darker the skin, and the more brown spots it has, the sweeter the banana tastes. A dark peel does not mean the banana has gone bad, only that it is ripe: the browner, the riper.
Ripe bananas are also very soft, which makes them easy to mash with a fork. If you think your bananas are overripe, do not throw them away. Bake a batch of these muffins, a banana cake or a loaf of banana bread instead.
Children can make most of it
These are child-friendly muffins, both to make and to eat. Mashing the bananas, stirring the butter, oats and buttermilk into the bowl and spooning the batter into paper or silicone cases are all jobs small children can do. Melting the butter and putting the tray in the oven are the adult jobs.
No buttermilk? Sour some milk
Stir about 2 teaspoons of lemon juice or white vinegar into a measuring jug, top it up with milk to 1½ dl and let it stand for a few minutes before using it in place of the buttermilk. The usual ratio is 1 tablespoon of acid per cup (about 240 ml) of milk; the 2 teaspoons are that ratio scaled to this recipe. Cultured buttermilk gives the closest result, but the substitute works when you have none.
How to store and freeze banana muffins
Let the muffins cool completely before you put them away, because warm muffins sweat in a closed box and turn soggy. Then keep them in an airtight container. To freeze them, lay the cooled muffins in a single layer in a freezer bag or box, and thaw them at room temperature or warm one briefly in the microwave.
Banana muffin questions
How long do banana muffins bake?
About 15 minutes at 180 °C. Ovens and muffin cases differ, so push a skewer into one or two muffins: if it comes out clean, they are done. If not, give them a few more minutes.
How many muffins does this recipe make?
30 muffins. It is a big batch; the recipe uses 425 g of flour and five bananas.
Can I use overripe bananas?
Yes. Very ripe bananas with dark, spotted skins are the ones this recipe asks for. They are sweeter and mash more easily than yellow ones.
More banana recipes
Ripe bananas left over? Try banana pancakes, banana cake or banana bread.
