Moist, Sugar-Free Banana Muffins
The first recipe that we tried was Nigella Lawson's banana muffins recipe from her "How to be a Domestic Goddess" cookbook. My daughter was tasked in making these muffins, and this recipe seemed apt since it's from the "Children" section in the book. Furthermore, these muffins have no added sugar as it is sweetened by the bananas and honey. We also sprinkled some extra chocolate chips on top. The bananas also keep the muffins very moist; you can store it in an airtight container for up to 4 days. They're great just eaten like that, or for a touch of luxury, we cut it in half and slather Bordier butter all over it!
Easy to make, healthy and delicious! My daughter made these a couple of times this week, and the whole family loves it. We also made sure that we gifted some of these muffins to our friends who presented us with the bananas. :D
Hubby also served it with warm custard one of the days. YUM!
By the way, in August 2014, I will be co-hosting "Cook Like a Star" with Mich and Zoe, and the chosen chef is Gordon Ramsay! Do join us by cooking your favorite Gordon Ramsay recipes :)
Moist banana muffins with chocolate chips
Recipe adapted from Nigella Lawson's How to be a Domestic Goddess
Preparation time: 15 minutes
Cooking time: 23-25 minutes
4 tbsp unsalted butter
4 tbsp clear honey
1 tsp vanilla extract
4 large, very ripe bananas, mashed
2 cups plain flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/8 tsp salt
2 tbsp dark chocolate chips (optional)
1. Preheat oven to 190°C (no fan). Line a baking tray with 14 paper baking cups.
2. Put the butter, honey and vanilla extract in a pan over low heat, until butter is melted. Remove and set aside for a few minutes.
3. Place the flour, baking powder, baking soda, ground cinnamon and salt in a large bowl. Mix the melted butter mixture with the mashed bananas, and then mix it into the dry ingredients. Don't overmix, just stir a few times until the flour is incorporated.
4. Fill the muffin cups about 2/3 full of mixture. Sprinkle dark chocolate chips on top. Put in oven and bake for about 23-25 minutes,or until a skewer inserted in the centre comes out clean. Leave in the tray to cool for 5 minutes, then remove to a wire rack to cool completely.
5. Store in airtight containers. These muffins will keep well for 3-4 days.
Note: Your child can do all the steps in this recipe, however for younger kids, you may want to do Step 2 for them as it requires melting in a pot over a hob.
* I am submitting this post to "Cook-Your-Books #14" hosted by Joyce.
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