So here is part 2 of our fab new series the A-Z of cooking with kids. You can find A is for Apple Muffins here. Today is B is for Banana Muffins. My kids have been know to allow bananas to turn so that they can make these as they are their favorite muffins in the whole wild world.
These are simple to make, delicious, moreish and perfect for freezing.
How to make Banana Muffins
- 75 g /3oz melted butter
- 250 g /9oz self-raising flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- pinch of salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 115 g /4oz caster sugar
- 1 tsp vanilla extract
- 2 large ripe bananas
- 2 medium eggs
- 125 ml /4fl oz milk
- a handful of chocolate chips optional
Heat the oven to 190C/375F/Gas 5.
Melt the butter and allow to cool.
Mash the bananas well.
Sift flour, baking powder, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through.
With a fork, beat together the eggs, vanilla extract, melted butter and milk in a second bowl.
Add the mashed banana and stir through.
Make a well in the centre of the dry ingredients and add the egg mixture, stirring roughly with a fork (don't over mix) until it is a lumpy paste.
Add the chocolate chips (optional).
Set paper cases into a muffin tin and spoon in the mixture until almost full.
Bake for 20 to 25 minutes or until the muffins come away from the side of the pan when touched.
Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave on the rack.
These can be eaten hot or cold.
We have been making these banana muffins for years, so much so that the boys can pretty much make these from start to finish on their own. They are delicious warm out of the oven and NEVER last long, which is why I know that this recipe doubles well. We now always make double and freeze some or like today, we made double and the kids friends ate them.
This recipe is great for kids for a number of reasons. Ripe bananas are best for it, so they mash really easily giving your child a real sense of accomplishment at being able to do it unaided.
Tip – place a damp cloth under the bowl so it doesn’t slip when your child is mixing and also being it to their level (we do this at the kitchen table.
If you would rather not use butter for this then vegetable oil or coconut oil are great replacements.
Tip – always get your kids to break eggs into a separate container, that way if the shell goes in it is easy to remove. Also if is easier to remove shell with shell rather than a spoon.
Science in Baking
Muffins with baking powder and bicarb are a great way of talking and introducing science into the equation when baking. Both are raising agents.
Bicarbonate of Soda is an alkali that not only needs to stay dry until just before baking but needs an liquid acid to activate it such as yoghurt, buttermilk or milk.
Whereas Baking Powder contains baking powder and acidifying agent already (cream of tartar), and also a drying agent (usually starch).
You can make your own baking powder if you have bicarbonate of soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda.
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