If you leave all the ingredients ready the night before, making these banana fudge muffins for breakfast is a piece of cake.
Not that I do it myself very often. I always mean to make muffins and pancakes for breakfast at weekends. Muffins can be ready inside half an hour if you get your act together. Pancakes are dead easy if you have a big glass jar with ready combined dry ingredients.
The reality though is that at weekends when my husband is around I let him take over breakfast. And he’s not so hot at baking. In fact that’s an understatement, I don’t think he baked anything in his life that wasn’t either a potato or during a school home economics lesson.
So I benefit from eggs in various permutations for Saturday and Sunday breakfasts. Ted’s favourite was boiled eggs for ages but mercifully we’ve convinced him that scrambled eggs are good too.
Ted would be cock-a-hoop if Daddy baked muffins for breakfast but I know it’s never going to happen. If we’re ever to get muffins for breakfast or pancakes with bacon and syrup, it’s only ever going to be through my own efforts.
I originally baked these banana fudge muffins for a baby centre post but ended up publishing the caramelised apple muffins instead. I did not want to let the banana version slip past unpublished since they were the first time I used my new Le Creuset baking tin.
My old 12-hole baking tins were starting to look a bit shabby so this one has become my favourite. I like the bright orange silicon grips on the side, you get a firm grip on the tray even with oven gloves on. You might have caught fleeting glimpses of this tray in my perfect vanilla cupcakes video but here it is again in all it’s glory.
With thanks to Le Creuset for sample baking tins.
Banana Fudge Muffins
Ingredients
- 100 g plain flour?
- 75 g wholemeal flour
- 1 tsp ground cinnamon?
- 1 tsp baking powder?
- 1 tsp bicarbonate of soda?
- 50 g fudge chunks
- pinch salt
- 150 g soft light brown sugar?
- 2 small ripe bananas mashed
- 1 tbsp ground nut or sunflower oil?
- 1 large eggs
- 1 tsp vanilla extract?
- 140 ml buttermilk?
- demerara sugar
Instructions
- Preheat the oven to 200c /gas mark 6.
- Sift the flour, ground cinnamon, baking powder, bicarbonate of soda, fudge chunks, salt and sugar into a large mixing bowl.
- In a small bowl or jug, stir the egg, oil, mashed banana and vanilla extract.
- Fold the banana mixture into the dry ingredients until just combined. Do not over mix.
- Spoon the batter evenly into the paper cases. Top each one with a light sprinkle of demerara sugar. Bake the muffins for 15 minutes.?
- Allow the muffins to cool in the tray for a few minutes before transferring to a wire cooling rack.
You make these sound such a good idea.i can almost taste them
Muffins look tasty.. Won’;t the bananas make your batter dark, if you mix and leave it overnight? Thnx for linking up for the event. Those definitely will be home run if made for breakfast
Well I wouldn’t cut the bananas up the night before but you can do pretty much everything else.
Pretty much the only format in which I will eat banana is banana muffins – and these look great! Not sure I knew that Le Creuset made bakeware – love the silicon grips!
I think it only came out last year. The grips are very useful, they definitely stop hot tins sliding through your oven gloves and look funky too.