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Delia Smith Banana Muffins Recipe

Delia Smith Banana Muffins Recipe

Delia Smith's banana muffins recipe gives you soft, moist muffins with a lovely domed top, ready in half an hour.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 Muffins
Course: Dessert
Cuisine: American, British
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 large ripe bananas mashed (about 250g mashed)
  • 100 ml vegetable oil
  • 100 g soft light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 250 g self-raising flour
  • 1 tsp bicarbonate of soda
  • ½ tsp ground cinnamon
  • A pinch of salt
  • 50 g chocolate chips or chopped walnuts optional

Method
 

  1. Preheat oven to 190°C (170°C fan / Gas 5). Line a muffin tin with paper cases.
  2. Mash the bananas in a large bowl.
  3. Stir in oil, brown sugar, egg and vanilla.
  4. Sift together flour, bicarbonate of soda, cinnamon and salt in a separate bowl.
  5. Fold dry ingredients into wet with as few strokes as possible.
  6. Fold in chocolate chips or walnuts, if using.
  7. Divide between muffin cases, filling two-thirds full.
  8. Bake for 18–20 minutes until a skewer comes out clean.
  9. Cool for 5 minutes in the tin before transferring to a wire rack.

Notes

Don't overmix — a lumpy batter is exactly what you want for a tender muffin.
Use very ripe bananas for the best flavour.
Fill cases two-thirds full for a good domed rise.
Check with a skewer from around 16 minutes, as muffins bake quickly.
Freeze well wrapped for up to 3 months.