Lesa's Banana Muffins
Lesa is a friend of ours from Palm Springs she was one of Lord Hansons P A and she used to bring these in every so often as a treat I always made a pig of myself with them as they are so tasty Every so often Lesa would sometimes make them with chocolate chips by just mixing in 100 grams of chocolate chips or adding 100 grams of chopped walnuts Happy Days
Lesa is a friend of ours from Palm Springs she was one of Lord Hansons P A and she used to bring these in every so often as a treat I always made a pig of myself with them as they are so tasty Every so often Lesa would sometimes make them with chocolate chips by just mixing in 100 grams of chocolate chips or adding 100 grams of chopped walnuts Happy Days
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 large eggs lightly beaten
- 1/2 teaspoon baking soda
- -- for the dry mix --
- 245 grams plain flour
- 110 grams granulated sugar
- 40 gram light brown sugar
- 1 teaspoon baking powder a heaped teaspoon is best
- 1/2 teaspoon nutmeg we like to freshly grate this as the flavour is so much better
- -- for the wet mix --
- 115 grams butter melted
- 80 mililiters milk
- 400 grams ripe bananas mashed
- Carbohydrate 179.913615833333 g
- Cholesterol 501.495833333333 mg
- Fat 124.076364166667 g
- Fiber 3.12462500646462 g
- Protein 24.8315291666667 g
- Saturated Fat 76.5311283333333 g
- Serving Size 1 1 Serving (782g)
- Sodium 1106.70525 mg
- Sugar 176.788990826869 g
- Trans Fat 9.10049133333332 g
- Calories 1894 calories
Step-by-step
- Preheat the oven to 350F /180?c / Gasmark 5.
- In a large bowl combine the flour, sugars, nutmeg, baking powder, baking soda, salt, and just leave to one side.
- Place the egg, mashed bananas, melted butter and vanilla and in a mixing bowl and mix well together.
- With a wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. (The essential thing is not to over mix the batter, its not supposed to be smooth and over mixing the batter will make tough, rubbery muffins.
- Line a muffin tray with paper muffin cases, and then fill each case to just below the top with the muffin mixture you can top this with a slice of banana.
- Bake the muffins for 20-25 minutes. They are cooked when a skewer inserted into one and then removed comes out clean. Let cool slightly and enjoy!
Overmixing the batter is the primary reason homemade banana muffins turn out dense and rubbery rather than light and tender. When flour is combined with liquid, gluten strands begin to form immediately. Stirring too vigorously develops those proteins into an elastic network that traps air poorly and creates a chewy texture. The correct approach requires folding the wet components into the dry ingredients using a wooden spoon only until the flour disappears, leaving a thick and distinctly lumpy batter.
Achieving optimal flavor in spiced baked goods relies heavily on ingredient preparation rather than complex spice blends. Grating whole nutmeg kernels on a microplane rasp just before mixing releases volatile essential oils that pre-ground powders lose weeks before reaching the pantry. Pairing this aromatic warmth with a combination of granulated sugar and light brown sugar provides both structural crispness at the edges and moisture retention from the molasses content in the brown sugar.
Baking at 350 degrees Fahrenheit allows the chemical leaveners, specifically baking soda and baking powder, to react properly with the acidity of the ripe bananas without scorching the exterior butter solids. Positioning the muffin tin in the center of the oven ensures even heat distribution across all twelve paper cases. Testing doneness requires inserting a wooden skewer into the center of a muffin; it must emerge completely free of wet batter when the structure is fully set after twenty to twenty-five minutes.
Leftover muffins stored in an airtight container at room temperature retain their moisture for up to forty-eight hours thanks to the high fruit content. Reviving day-old examples involves splitting them horizontally and warming them in a toaster oven for two minutes to restore the crumb structure.
