Last Sunday my kitchen was in mess again! Without much thoughts on how to start, I surfed the internet and found a banana muffin recipe that is rather simple to bake. I do not fancy the buttery taste in some of the muffins sold commercially, so this recipe is just perfect for me and my family.
Features and Functions: Banana contains high potassium and sodium which help to prevent hypertension. Bananas also have some antacid effect, protecting from peptic ulcers. Its pectin content can ease constipation. Also rich with Vitamin A, Vitamin C, Folate, Vitamin B6. Generally, banana has almost everything (carbohydrate, protein, fiber, vitamins and minerals) that a decent meal could provide.
Ingredients (makes 10 ~ 12 muffins)
3 ripe Bananas
1/4 cup of oil or oleo (I used sunflower oil)
3/4 cup brown sugar
2 cup flour
1 cup chopped walnut
2 tsp baking powder
1 tsp salt
1 egg (lightly beaten)
1/4 cup milk (optional)
1. Pre-heat oven at 350 degree Fahrenheit (or 170 degree Celsius) for about 10 mins.
2. Mash the bananas.
3. Sieve flour, baking powder and salt in a mixing bowl. Add oil and sugar into the mixing bowl. Stir and mix them well.
4. Add the mashed banana. Use spatula and gently fold them.
5. Pour in egg, milk and add walnut. Stir well and do not beat.
6. Spoon the batter into the paper cup about two-third full each.
7. Bake at 400 degree Fahrenheit or 200 degree Celsius for about 20 mins until the muffins turn brown or the toothpick comes out clean.
As soon as I opened the oven, the smell of baked Banana Muffins was so appealing! I couldn’t resist and pinched a bit from the first batch. Texture wise was not that fluffy but taste was perfect and not oily at all. Lovely! Mummy also couldn’t stop herself from trying. She loves it and so do I. My Significant Other is a big fan of banana and these muffins turned out to be his favorite. He asked me to bake more next time!
Acknowledgment: Recipe source is adapted from pastrywiz.com