Banana Muffin

Banana is a staple fruit on every household shopping list, but most of the time we end up wasting it as it becomes all gooey when fully ripe. But did you know that it is much tastier and sweeter too when fully ripe? This banana muffin is the best way to use the fully ripen banana without wasting it and also a trick to include it in the diet of fussy eaters and banana haters.

Prep time - 20 min Cooking time - 15 min ,Makes 12 muffins

Ingredients

Self raising flour - 2 cups
Eggs - 2
Sugar - 1 cup
Vanilla essence - 1 tsp
Ripe banana - 2
Pinch of salt
Butter - 2 tbsp

Method:

• Mash the bananas well with a fork and add sugar, salt, butter and beat well.
• Beat egg in separate bowl.
• Combine both wet mixture and add vanilla essence.
• Pre heat oven at 180 ͒  for 10 min.
• Lastly fold the flour in, don't mix or beat after combining the flour.
• Arrange the muffin cases and scoop the mixture into the muffin case filling only half the case.
• Keep it in the preheated oven for 12-15 min.
• Bake until done.
• Remove it from the oven and let it cool down.

Tips:

• Add a tablespoon of milk if the mixture is too thick.
• The top will be crispy , but inside it will be soft and spongy.
• Check if done by inserting a toothpick, if it comes clean your muffin is done.
• You can add choco chips or nuts as per your preference for extra flavour.
• It stays well for two days if kept in fridge.

This is a tasty and easy to make ahead recipe to replace your regular breakfast  and can also be packed for kids lunch boxes as its filling and nutritious too. Enjoy it with a hot cup of tea or just as a snack, either way it's healthy and yummy .

Happy baking !