In this post I will explain how to put together a rock solid banana muffin recipe that is both quick and delicious. This is probably the absolute opposite of the healthy banana muffin recipe that I have posted earlier on the site. But that is totally fine, since there is room in life for both. Muffins, like most American baked goods, are people (read kid) pleasers and pretty easy to make. If you skip the praline decoration at the end, they turn into more of a breakfast thing. As is, they are a bit more of an indulgence. Not that there is anything wrong with it!
200g White Sugar
375g Plain Flour - sieved
2 tsp Baking Powder
2 tsp Bicarb
1 tsp Salt
Makes 6 large muffins, 9 smaller muffins or 12 mini muffins.
Preheat oven to 175oC or 350oF. Grease your muffins moulds.
all of your ingredients.
I am using this Valrhona praline made with 50% almond and 50% hazlenut but you can use any praline, or make it yourself.
the bananas, in a large bowl.
the butter either in a pan or in the microwave.
the milk and the melted butter to the bananas.
the flour, baking powder and bicarb into the mix.
150g of praline.
to the mix, but don't fully incorporate it. So there is swirls of muffin mix and swirls of praline.
the mix into the molds.
Bake for 22 minutes, then take out of the oven and leave to cool for another 22 minutes.
out of mould and decorate with more praline. Here, I am also using freeze dried banana and toffee bits.
Leave a comment, tell me what you think.