I’ve pledged to share traditionally English recipes here on #TastyTuesday, but not this week, simply because I had some over-ripe bananas to use up yesterday and these muffins are my “go-to” recipe in such cases. They’re fairly healthy, without too much sugar, and my kids love them for breakfast. This is a recipe I’ve been making for so many years the cookbook automatically falls open to the correct page when I reach for it.
Makes 12 muffins (or one 4″x8″ loaf)
2-3 very ripe bananas (1 cup mashed)
juice of 1 lemon
1/3 cup oil or butter, softened
1/2 cup brown sugar
1.5 cups whole wheat (wholemeal) flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup wheat germ, oatmeal, or flaxseed
1/2 cup blueberries
*Feel free to add nuts or swap in raisins for the blueberries, if you like
1. Preheat oven to 180°C/375°F.
2. Mash bananas and mix them with the lemon juice until smooth. Cream the butter or oil and sugar together and add the banana mix, stirring well.
3. Mix together flour, salt, baking powder, and baking soda. Mix in wheat germ, oatmeal or flaxseed. Add to the banana mix, stir well, then add in blueberries or nuts.
4. Place mixture into 12 muffin cases and bake for 12-15 minutes. If making a banana bread, you’ll likely need to bake the loaf for 30-45 minutes, depending on your oven. Use a toothpick to test for doneness.
This recipe is from Laurel’s Kitchen Recipes, by Laurel Robertson, Carol Flinders, and Brian Ruppenthal.