Banana Muffins

While cleaning out the freezer, I realized I had four frozen bananas (they had gotten too ripe to eat so I had popped them in the freezer to save them for baking). Since I'm on a bit of a muffin kick right now, banana muffins were the next logical step, and I tweaked a recipe I found here to make them. As usual, I lowered the sugar content and halved the salt. I'm not a fan of bananas, but I did try a bite and it was lovely - slightly crispy on the outside and soft on the inside, and gently sweet - another winner for breakfast.

Ingredients

200g plain flour
1/2 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
4 medium bananas, mashed
80g granulated sugar
1 egg
75g unsalted butter, melted

Preparation method

1. Preheat oven to 180C/350F degrees. Place 12 paper baking cases in muffin tin.
2. Sift together the flour, baking powder, bicarbonate of soda and salt; set aside.
3. Combine mashed bananas, sugar, egg and melted butter in a large bowl. Fold in flour mixture, and mix just until incorporated. Make sure not to overmix! The batter can still be lumpy.
4. Spoon evenly into baking cases in muffin tin.
5. Bake in preheated oven for 20 to 25 minutes or until muffins spring back when lightly tapped.

Update: 12/3/10 - made these again but with only 35g of sugar and used salted butter instead of unsalted - to compensate I left out the 1/4 tsp of salt. These were still really great - I may see what happens if I just completely leave out sugar since the bananas bring some sweetness already.