It’s tough to single out a banana muffin recipe that no one has tried, so for this week’s challenge I simply picked the ingredient and let everyone have some fun, be creative and come up with their own ultimate banana muffin recipe.
Before we go to my recipe, let’s see a quick round up of what the Muffin Monday bakers are bringing to the table:
Laura | Pies and Plots | Banana Foster Muffins
Stacy | Food Lust People Love | Banana Honey Bran Muffins
Mireille | Gourmet Global | Filipino Banana-Ube-Quinoa Muffins
I had banana and caramel on my mind and thought of making banana upside down muffins but having almost no time this morning to bake – I managed to pick a simple recipe and baked between watching the Oscars and getting ready for work. That’s right, the red carpet rolls out at 6 AM in India.
The original recipe demands a Nutella swirl that I switch for some dulce de leche – keeping my caramel and banana combination in mind.
This muffin serves a perfect reminder that a simple mix in of pantry staples is all you need for a super start to the week.
- 1¾ cups self raising flour
- ¾ cup granulated white sugar
- ½ tsp salt
- 2 large free range eggs, lightly beaten
- ½ cup melted unsalted butter
- 3 large very ripe bananas, mashed
- 1 teaspoon vanilla extract
- 4 tbsp dulce de leche, at room temp
- Pre-heat your oven to 180C or 350F and line your muffin tins with paper liners
- In one bowl combine your flour, sugar & salt.
- In another combine your eggs, butter, mashed bananas & vanilla.
- Tip one into the other and gently fold together until just about mixed
- Divide your mixture between your cases, each one should be just about half full.
- Put a teaspoon of dulce de leche onto the centre of each muffin.
- Using a skewer, gently swirl the dulce de leche and bake for 20 minutes for until a skewer inserted in the centre comes out clean.
Happy Baking!
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