Banana Muffins

Method

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1. Heat the oven to 200°C / 400°F and line a 12-hole muffin tin with paper cases.

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2. Whisk the flour, baking powder, bicarbonate, salt and cinnamon in a large bowl.

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3. In a second bowl whisk the bananas, both sugars, eggs, oil, yogurt and vanilla until smooth.

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4. Pour the wet mixture into the dry and fold with a spatula just until no dry flour shows. The batter should be thick and lumpy.

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5. Divide between the cases, filling them to the top, and scatter with the coarse sugar.

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6. Bake at 200°C / 390°F for 5 minutes, then lower the oven to 180°C / 350°F and bake 15 to 17 minutes more, until a skewer comes out clean.

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7. Cool 5 minutes in the tin, then move to a rack.

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Chef’s Tips

• Use bananas with black speckles. Yellow ones give a bland muffin.
• Start hot for the dome, then drop the temperature.
• Stop mixing while the batter is still lumpy.

Pairing Suggestions

• Butter
• A latte
• Greek yogurt

Storage & Reheating

Keep in an airtight container 3 days. Freeze for 3 months and warm in the microwave for 30 seconds.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.