A simple yet comforting treat. These soft and flavourful banana muffins are made with a twist, as they have crispy bacon bits.
Serve these bacon and banana muffins for breakfast with a side of selected fruits, or enjoy them as a snack any time of the day with your favourite warm beverage.
Preheat oven to 190 degrees C. Line 10 holes of a muffin tray with paper muffin cases. Melt the butter in a small pan or in the microwave and set aside to cool slightly. Grill the bacon until crisp, chop and set aside.
Sift the flour, baking powder and bicarbonate of soda into a bowl. Stir in the sugar and chopped bacon.
Mix together the eggs, yoghurt and melted butter. Add to the dry ingredients with the mashed banana and stir lightly until just mixed.
Spoon the mixture into the paper muffin cases, sprinkle with cheese and bake for 20-25 minutes until well risen, golden and firm to the touch.
Plain banana muffins topped with almonds. Picture: iStock
Ingredients
1 and 1/2 cups of all-purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
3 large ripe bananas, mashed
6 tablespoons of unsalted butter, melted
2/3 cup of packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon of pure vanilla extract
2 tablespoons of milk
optional: 1 cup of chopped walnuts, pecans, or chocolate chips
Instructions
Preheat oven to 218°C. Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 177°C. Bake for an additional 16-18 minutes or until a toothpick inserted in the centre comes out clean. The total time these muffins take in the oven is about 21-23 minutes, give or take. (For mini muffins, bake 12-14 total minutes at 177°C.) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
