Quick and Easy Banana Bread Muffins

Sunday morning and you’d really like to have something handy for a nice brekkie. But all I could find was 4 really brown bananas, a bit of milk and a crusty bit of bread. Which is the most useful? The bananas. My cupboards on the other hand are full of everything I need for baking, but notibly by fridge is lacking in butter – so I had to wing it a little and use vegetable oil for the muffins.

However, don’t worry. Vegetable oil is often used in muffins and loafs; commonly in banana breads, carrot cakes and chocolate sponges. The vegetable oil in comparison to butter makes the final consistency very bouncy and moist and it makes a lovely muffin!

I popped 2 cups of plain flour, 1 cup of sugar, a pinch of salt and a teaspoon of baking powder in to a bowl. Sieve the flour if you so wish, to avoid lumps. In a seperate bowl mash the 4 bananas. Add 2 eggs and 1/3 of a cup of vegetable oil. Finally add a teaspoon of vanilla essence, or if you have it the seeds from the inside of half a vanilla pod.

Mashed Bananas

Ready to go banana bread mixture

Adding Flour Bit by Bit

In small amounts add the dry ingredients to the wet ingredients, stirring well to avoid those icky lumpy flour bits. When the mixture is ready, grab a well lined muffin tin, or I just whacked some cupcake cases in to a muffin tin and fill them up.

Oven Time

The muffins will rise to you’ll have to guesstimate how much you should fill them. I’ve always been happier under filling rather than over filling, because muffin all over the oven isn’t ideal.
Cooling Time

Serve with a cup of coffee and the sunday paper. Nom.

Eating time

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