My roommate Anna came back from a dinner with the Vegetarian/Vegan Society a few weeks ago and was raving about one of their desserts, courtesy of Ruth, one of their members. Quick and easy to make, these babies taste like they come straight from heaven. Because they are so simple, you can riff off of the basic recipe and add fruit, nuts and whatever you’d like to the batter. Warning: The smell will attract everyone within a couple of miles of the kitchen so you might have to guard the oven while the muffins cook!
Prep time: 10 minutes
Cooking time: 20 to 25 minutes at 180° C (360° F)
Serves: 12 muffins
Quick and easy to make, these babies taste like they come straight from heaven.
Three ripe bananas (medium in size)
Quarter cup vegetable oil
Two cups flour (approx. 256g / nine ounces)
One cup sugar (light-brown muscovado is lovely)
One teaspoon salt (approx. five grams)
One teaspoon baking soda (approx. five grams)
Medium muffin cases and muffin baking tray
1. Preheat oven to 180° C (360° F)
2. Mash three ripe bananas in a bowl along with oil.
3. Add flour (I used Tesco Strong Brown Flour), sugar, salt, and baking soda to the banana mixture and combine with a spoon (after this stage you could add a cup of walnuts, dried fruit, etc).
4. Spoon the batter into muffin cases and bake for approximately 25 minutes (this should give you a nice moist bake, but if you’d prefer them a little chewier take them out of the oven five minutes earlier).
5. When they’re fully baked, you should be able to stick a knife through a muffin and have it come out without any runny or gooey batter on it.
They’re absolutely divine if you cut them in half and drizzle some honey on each half.