I love making banana muffins!
I feel it is a great way to use up your over ripped bananas but also to add fruits to your bakes.
My version has the addition of Rowse ChocoBee spread which gives it a chocolaty twist.
It can be enjoyed around the breakfast table, during coffee breaks or as gift to friends and family. For a richer flavour, feel free to substitute your caster sugar with some brown sugar.
If giving them away, I find baking then in greaseproof muffin cases a great option and a way to add a personal touch.
Hermine, Semi-finalist of The Great British Bake Off 2020
Top tip: Tick off the items you've already got, so you can quickly see what's left to buy
Preheat your oven to 180C fan/gas 4/350F.
In a large bowl, add the butter and the sugar and mix.
Add the 2 eggs and mix until well combined.
Add the mashed bananas and mix well.
Sift and fold in the flour, the bicarbonate of soda and the baking powder.
Add the cinnamon, the nutmeg, the vanilla, the salt and mix well until combined.
Grease 12 medium muffin moulds or cases.
Fill a third of each muffin mould or case with the batter.
Add a full teaspoon of Rowse ChocoBee to the centre of the batter.
Spoon more batter over the top of the Rowse ChocoBee spread to fill about two-thirds of the moulds or cases.
Sprinkle over the oat flakes
Bake at 180C fan/gas 4/350F for 20–25 minutes. Enjoy warm or cold.