If you line up all the ingredients and equipment the night before, making banana fudge muffins for breakfast is a piece of cake.
Banana Fudge Muffins – A Quick Weekend Breakfast
Muffins can be ready inside half an hour if you get organised. The night before, weigh your ingredients: put the dry ingredients in a mixing bowl and cover lightly, and mix the wet ingredients in a jug – although leave the egg until morning.
The next day, warm the oven as soon as you wake. Once you’re dressed and back downstairs, all that remains to do to mix the wet and dry ingredients together and spoon the batter into the muffin cases.
Bonus Tip: To be super-organised, put the paper cases in the muffin tin the night before!
At weekends I normally leave my husband in charge of breakfast. He can whip up eggs on toast or a full English breakfast, but actually, this easy banana muffin recipe is easier – and only takes 15 minutes to bake.
Ted would be cock-a-hoop if Daddy baked muffins for breakfast but realistically, any chance of muffins – or pancakes – is entirely down to me.
Choosing a Robust Muffin Tin
My old 12-hole baking tins were looking shabby so this new Le Creuset muffin tin has become my favourite.
I like the bright orange silicon grips – they give a firm hold even with oven gloves. The tin keeps its shape when baking and doesn’t make a sudden clanking noise because it warped in the heat. That always makes me jump!
Tips Making Banana Fudge Muffins
Mixing these banana muffins is very easy, but here are a couple of baking tips for best results:
- Soft, overripe bananas are best, they’re sweet and perfect for baking – plus a good way using leftover bananas past their best.
- Use bags of small fudge pieces from the baking aisle – or cut up larger pieces.
- Avoid over mixing the batter as this will spoil the crumb texture.
- Scatter Demerara sugar on top of the batter for a satisfying caramelised crust – just like with my caramelised apple muffins.
Ingredient Variations For Banana Muffins
There are a number of ways you can tweak this base recipe for banana fudge muffins:
- Add a few chopped nuts; walnuts or pecans are ideal;
- Sprinkle in a handful of dried fruit; such as raisins or sultanas;
- Swap the fudge with some chocolate chips;
- Experiment with spelt flour as used in my pear and ginger muffins with spelt.
Serving and Storing Banana Fudge Muffins
These quick banana muffins are best eaten when still warm because the fudge pieces will be soft and gooey.
Although you can eat them cold – in a lunchbox for instance – if you’re serving them as an afternoon snack with a cup of tea, it wouldn’t hurt to give them a 10-20 second blast in the microwave to liven them up.
If you have any muffins left, you can keep them for up to 48 hours in an airtight container or tin.
Can You Freeze Banana Fudge Muffins?
In theory, banana fudge muffins can be frozen but I do not recommend doing this with cupcakes or muffins unless it is to prevent food waste.
The paper liners on defrosted muffins or cupcake will go a bit floppy, so if presentation matters, do not serve them like this. From a taste point of view, it’s not a problem, particularly if you give them 5 minutes in the oven to perk the defrosted muffins up again.
You’ll find a printable sheet with recipe and ingredients for Banana Fudge Muffins below.
Banana Fudge Muffins
Ingredients
- 100 g plain flour
- 75 g wholemeal flour
- 1 tsp cinnamon ground
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 50 g fudge small chunks from baking aisle
- pinch salt
- 150 g light brown sugar
- 2 bananas small ripe ones, mashed
- 1 tbsp ground nut or sunflower oil
- 1 eggs large
- 1 tsp vanilla extract
- 140 ml buttermilk
- 2 tbsp demerara sugar to sprinkle
Instructions
- Preheat the oven to 200c /gas mark 6 or 180c fan oven.
- 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.
Alternative Banana Dessert Recipes on Maison Cupcake
If you like banana puddings, why not try also:
- Banoffee Bread and Butter Pudding;
- Banana Waffles with Biscoff and Chocolate Sauce;
- Slow Cooker Banana Bread.
Pin these Banana Fudge Muffins for later or share them with a friend!
Do you have any banana baking tips? Share them in the comments below.
With thanks to Le Creuset for sample baking tins.
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.