Mabel loves bananas (“narnas”) & she loves apples (“pappoos”). She has also become quite partial to a piece of cake, so the combination of apple & bananas in a muffin was sure to be a winner.
This is the original recipe I found online. The only change I made was to grate rather than chop the apples. The bananas keep the muffins really moist (the more ripe the better) & grating the apple allows the flavour to distribute more evenly.
These are a great way of using up ripe fruit & you can vary the apple/banana ratio depending on what you have left over in your fruit bowl. The sugar content is modest & they freeze really well so they’re ideal for little ones.
This recipe gave me 24 muffins – some for this weekend & some for the deep freeze for snacks & play dates.
3 very ripe bananas
125ml vegetable oil
250g plain flour
100g caster sugar
½ teaspoon bicarbonate of soda
1 teaspoon baking powder
½ teaspoon cinnamon
2 eating apples, cored, peeled and cubed
Preheat the oven to 200ºC/180ºC fan oven/gas mark 6 and line a 12-bun muffin tin with muffin papers (or 18 cupcake cases for toddler portions).
Mash the bananas and set aside. Pour the oil into a jug and beat in the eggs. Put the flour, sugar, bicarbonate of soda and baking powder and cinnamon into a large bowl and mix in the beaten-egg-and-oil mixture, followed by the mashed bananas. Fold in the grated apples and then place equal quantities in the prepared muffin tin and bake in the oven for 20 minutes. Cool in the tin for 5 minutes before removing to cool completely on a wire rack.
I sent my Mum home with a box of these yesterday. Soon be time to bake another batch!