[from Muffins: Fast and Fantastic (Third Edition) by Susan Reimer]

A perennial favourite that never fails to please! It might help to know that ripe bananas can be frozen in an airtight container, ready to be used at your convenience.

Makes 11--12 standard-size

280g plain flour*
1 teaspoon (5ml) baking powder
1 teaspoon (5ml) bicarbonate of soda)
1/4 teaspoon (1.2ml) salt
240--290ml ripe banana purée (about 3 medium bananas)
110g fine white granulated sugar
1 egg, beaten with a fork
90ml milk or water
90ml vegetable oil
60--85g walnuts or plain chocolate chips (optional) [n.b. i disagree
with chocolate being optional]

* With self-raising flour, omit bakin gpowder; do not alter bicarbonate of soda.

280 g plain flour* 1 teaspoon (5ml) baking powder 1 teaspoon (5ml) bicarbonate of soda) 1/4 teaspoon (1.2ml) salt 240 --290ml ripe banana purée (about 3 medium bananas) 110 g fine white granulated sugar 1 egg, beaten with a fork 90 ml milk or water 90 ml vegetable oil 60 --85g walnuts or plain chocolate chips (optional) [n.b. i disagree

Method

1. Prepare muffin tins. Preheat oven to 190--205 °C for a conventional
oven, Gas Mark 5--6.

2. In a large bowl, sift together flour, baking powder, bicarbonate of
soda and salt. (Add chocolate if using.)

3. In another bowl, mash bananas thoroughly with a potato masher until
puréed. Stir in sugar, egg milk/water and oil. (Add walnuts or oats
if using.)

4. Pour all of wet mixture into dry. Stir just until batter is evenly
mixed but still lumpy. No dry flour should be visible.

5. Spoon into tins. Bake about 20 minutes until tops are lightly
browned and spring back when pressed gently.


Banana Oatmeal Muffins
Reduce flour to 225g. Add 60g rolled oats and 1--2 Tablespoons extra
liquid.