Banana Muffins & banana bread are hugely popular right now and a brilliant way to use up bananas that are past their best. I've added cinnamon to this recipe as I think it adds to the flavour. That's also what gives these muffins a slightly darker appearance. If you can see that your bananas are starting to turn and get brown spots, but you're not ready to make banana muffins, you can freeze the overripe bananas. Peel each banana, place in a freezer bag or container and freeze them whole. You can freeze them for 2-3 months. If you have 4 bananas that need using up rather than just 3, put them in! Your mixture will be slightly runnier but just cook them for a few minutes longer. This is better than them going to waste!
Banana Muffins are great in packed lunches or as an after school snack. If you're looking for more inspiration around packed lunches, click here.
Bananas are one of the most wasted foods and in the UK we throw away around 1.4 million everyday, These muffins are a tasty way to use up any that may otherwise go to waste. Remember to try and buy fairtrade bananas. One in three bananas bought in the UK is fairtrade and it makes a massive difference to thousands of farmers, workers and their families. The price of bananas in UK supermarkets has dropped in recent years from 18p to 11p. Fairtrade guarantees a fair price and buying Fairtrade bananas in the UK means that producers are guaranteed a minimum price. They also get an extra premium to invest in their community and have improved workplace conditions and protection.
Store the banana muffins in an airtight container and eat within 3-4 days. You can also freeze them for 2 months. Wrap them in foil first.
- 75g butter organic, melted
- 200 g plain flour organic
- 0.5 tsp baking powder organic
- 1 tsp bicarbonate of soda organic
- 1 tsp cinnamon fairtrade
- 3 large Bananas or 4 smaller ones organic, fairtrade & diced or mashed
- 150 g Caster sugar organic, fairtrade
- 1 egg organic, free range
- Pre-heat the oven to 180°C/360°F/gas mark 4. Melt the butter either in the microwave or in a small pan and set to one side
- Sieve the flour, baking powder, bicarbonate of soda and cinnamon into a your first mixing bowl
- In the second bowl add the chopped bananas, sugar, egg and cooled butter and whisk together with an electric hand whisk. If you don't have an electric whisk, mash the bananas and use a hand whisk to mix together.
- Sieve the flour mixture from the first bowl into the wet mixture in the second and fold in using a spoon. Try not to overmix as you want the mixture to be airy and light.
- Divide the mixture between 10-12 muffin cases and cook on the middle shelf of the oven for 25 minutes.
- Remove the muffins and leave to cool