At the start of January, I had the pleasure of tearing a few ligaments in my foot, which meant a lot of sitting on the couch feeling sorry for myself. On a positive note, it also meant I could feed my new found obsession of the Great British Bake Off, guilt-free. Now that I can hobble around the kitchen once more, I’ve been a bit more creative and chucking things into my mixing bowl, hence the birth of this recipe: Banana Berry Muffins.
They are soft, moist and filled with tart blueberries and raspberries: a nice balance of sweetness and tartness. One thing I find increasingly frustrating with dessert recipes is the amount of sugar required. It’s not in my habit to actually use the recommended quantity of sugar but, in some cases, even using half the amount seems over the top.
That said, if you love a sugar hit from the moment the dessert hits your tongue, these muffins may not be the ones for you. Perhaps give these chocolate chip cookies a whirl.
- Preheat your oven to 170c.
- Starting strong with the best step: banana smashing! With the help of a fork, turn that banana into a uniform snotty consistency.
- In a large bowl, whisk together the sugar, oil and bananas. Add in the eggs, followed by the vanilla and orange blossom water.
- Then, combine your dry ingredients – flour, salt and baking powder, before gradually incorporating them into the batter. This is where you can have fun pretending you’re a TV chef by sharking the flour mixture into the bowl (I never understand why they do it).
- At this stage, switch to a spatula to avoid over-mixing, and gently fold in your berries.
- Finally, fill your muffin tins 3/4 of the way and pop them into the oven for 12-15 minutes.
And now you have a batch of deliciously moist and shareable banana berry muffins. A yummy little goody to bring to work or to enjoy on a Sunday afternoon with one of the many books you intend to read this year.