Squashy banana muffins

As soon as those brown spots appear, it’s game over for the humble banana.  Fortunately those squashy spotty rejects are perfect for banana muffins.


75g butter
250g self raising flour
1 tsp baking powder
1/2 tsp bicarb soda
1 pinch of salt
1/2 tsp of cinnamon
115g sugar
1 tsp vanilla extract
1 tsp honey
2 large ripe spotty squashy bananas
2 eggs
125ml milk

Preheat oven to 190C.

Melt butter and leave to cool.  Mash bananas well.

Sift flour, baking powder, bicarb soda, salt and cinnamon into a bowl.  Add sugar and mix.  Make a well in the centre and add bananas.

Because dishes suck, put the eggs, vanilla, honey, butter and milk in the banana mashing bowl and beat well with a fork.


Add the egg mixture to the dry ingredients and bananas and fold – don’t overmix, it’s meant to be a bit lumpy.

Grease a muffin tin and fill each space with mixture.

Bake for 20 mins until golden brown.  Allow to cool in the tin for 5 mins then on a wire rack.