Banana coffee muffins recipe
Possibly the ultimate treat at breakfast time, these muffins combine nutritious bananas and hazelnuts with the buzz of coffee. They’re also delicious mid-morning or for a weekend brunch, with a cup of – you’ve guessed it – coffee. This tasty recipe is a great way of using up any overripe bananas – just pop them in the freezer one by one, still unpeeled, until you have enough to make a batch of muffins, and defrost them at room temperature one to two hours before required.
To make 12, you’ll need:
- 75g butter or margarine, softened
- 4 ripe bananas
- 150g sugar
- 1 freerange egg, beaten
- 2 tablespoons very strong black coffee, such as espresso
- 225g self raising flour
- 150g chopped hazelnuts
What to do:
- Preheat oven to 180 degrees Celsius. Line a 12-hole muffin tin with paper muffin cases.
- Peel the bananas, put them in a large bowl and mash them roughly with a fork. Add the butter or margarine, and mix together with a wooden spoon. Add in the sugar, coffee and egg, and beat until fully combined. Add the flour, and beat until you have a rough batter. Stir in the hazelnuts.
- Divide the mixture equally into the 12 cases, levelling off the tops with a knife. Bake for 20 to 25 minutes, until the muffins are well risen and golden brown. To check they’re done, insert a skewer into the thickest part of a muffin. If it comes out clean with no uncooked cake mixture clinging to it, they’re ready. If not, return them to the oven for a few minutes.
- Serve with a large mug of your favourite coffee.
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Cool muffins on a rack and serve.