Nigel Slater Banana Muffins

Nigel Slater Banana Muffins are made with plain flour, baking powder, butter, light muscovado sugar, ripe bananas, vanilla extract, eggs, dark chocolate, and banana chips.

This easy and moist banana muffin recipe creates a delicious dessert that takes about 45 minutes to prepare and can serve up to 9 people.

Ingredients Needed:

• 250g plain flour
• 2 tsp baking powder
• 125g butter
• 235g light muscovado sugar
• 350g ripe bananas (peeled weight)
• 1 tsp vanilla extract
• 2 eggs
• 100g dark chocolate
• 9 banana chips (or walnut halves)

How To Make Nigel Slater Banana Muffins:

1. Preheat the oven: Set your oven to 180°C (gas mark 4). Prepare 9 deep paper muffin cases.
2. Sift dry ingredients: Sift the flour and baking powder together.
3. Cream butter and sugar: Using an electric mixer, beat the butter and sugar until light and fluffy.
4. Mash the bananas: Mash the bananas with a fork, leaving them slightly lumpy. Stir in the vanilla extract.
5. Add eggs: In a separate bowl, lightly beat the eggs. Slowly add them to the butter mixture, mixing thoroughly. If the mixture curdles, add a spoonful of flour to stabilize.
6. Chop chocolate and mix: Chop the dark chocolate into small pieces, roughly 0.5 cm. Mix the chocolate and mashed bananas into the batter.
7. Fold in flour: Gently fold in the flour and baking powder. Avoid overmixing to keep the batter lumpy.
8. Fill muffin cases: Place the muffin cases on a baking sheet or in a muffin tin. Divide the batter evenly between the cases. Place a banana chip or walnut half on top of each muffin.
9. Bake: Bake for 30 minutes or until the muffins are lightly springy to the touch. Let them cool before removing the paper cases.

Recipe Tips

• Beat butter and sugar well: Make sure to mix the butter and sugar until it’s really fluffy. This helps your muffins turn out soft.
• Pick ripe bananas: Use bananas that are very ripe and soft for the best taste.
• Don’t overmix the batter: After you add the flour, gently mix it. Too much mixing will make the muffins heavy.
• Chop chocolate into uneven pieces: Cut the chocolate into different-sized pieces to make the muffins more tasty.
• Let muffins cool: Wait until the muffins are fully cool before eating for the best taste. They are even better the next day.

How To Store Leftovers:

Place the muffins in an airtight container and store them in the fridge for up to 3 days.

You can freeze the muffins for up to 2 months. Store them in a freezer-safe bag or container. To thaw, leave them at room temperature for a few hours or overnight in the fridge.

Nutrition Facts

• Calories: 330
• Fat: 15g
• Saturated Fat: 9g
• Carbohydrates: 45g
• Sugar: 28g
• Protein: 5g
• Fiber: 3g
• Sodium: 120mg

Try More Nigel Slater Recipes:

• Nigel Slater Chocolate Brownies
• Nigel Slater Banana Loaf
• Nigel Slater Plum Crumble
• Nigel Slater Christmas Cake