The Nigel Slater Banana Muffins are a delightful way to use overripe bananas, turning them into moist, flavorful muffins. With a simple batter and a touch of sweetness, these muffins are perfect for breakfast, a snack, or dessert. True to Nigel Slater’s style, this recipe emphasizes quality ingredients and straightforward techniques for consistently delicious results.
What are Nigel Slater Banana Muffins?
Nigel Slater’s banana muffins are tender, moist muffins made with ripe bananas, butter, and sugar. They feature a rich banana flavor and a light, fluffy texture, with optional add-ins like nuts or chocolate chips for variety.
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Why You Should Try This Recipe
- Great use for ripe bananas: Reduces food waste while making something delicious.
- Quick and easy: Ready in under 30 minutes.
- Moist and flavorful: Perfect texture with a rich banana taste.
- Customizable: Add your favorite nuts, chocolate, or spices.
- Family-friendly: A treat loved by kids and adults alike.
Ingredients Needed to Make Nigel Slater Banana Muffins
- Ripe bananas (2 large): Mashed, for natural sweetness and moisture.
- Butter (125g, softened): Adds richness to the muffins.
- Caster sugar (150g): For sweetness.
- Eggs (2, large): To bind the batter.
- Plain flour (200g): The base of the muffins.
- Baking powder (2 teaspoons): Ensures the muffins rise.
- Milk (50ml): Keeps the batter smooth and moist.
- Vanilla extract (1 teaspoon): Adds a subtle sweetness.
- Optional add-ins: Chopped walnuts, pecans, or chocolate chips.
Equipment Needed
- Muffin tin: For baking the muffins.
- Paper cases: To line the tin.
- Mixing bowl: For combining the ingredients.
- Whisk and spatula: For mixing the batter.
Instructions to Make Nigel Slater Banana Muffins
Step 1: Preheat the oven
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper cases.
Step 2: Mash the bananas
- In a mixing bowl, mash the bananas with a fork until smooth but slightly lumpy for texture.
Step 3: Cream the butter and sugar
- In another bowl, beat the softened butter and caster sugar together until light and fluffy.
Step 4: Combine wet ingredients
- Beat in the eggs one at a time, followed by the mashed bananas, milk, and vanilla extract. Mix until smooth.
Step 5: Add dry ingredients
- Sift the plain flour and baking powder into the wet ingredients. Gently fold until just combined. Be careful not to overmix.
- If using add-ins like nuts or chocolate chips, fold them in at this stage.
Step 6: Fill the muffin cases
- Divide the batter evenly among the muffin cases, filling each about two-thirds full.
Step 7: Bake the muffins
- Bake in the preheated oven for 20–25 minutes, or until a skewer inserted into the center of a muffin comes out clean.
Step 8: Cool and serve
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
What Goes Well With Nigel Slater Banana Muffins
- Butter or cream cheese: Spread on warm muffins for added richness.
- Yogurt: A tangy, creamy pairing.
- Fresh fruit: Serve with berries for a refreshing touch.
- Honey or syrup: Drizzle for extra sweetness.
- Hot drinks: Perfect with coffee, tea, or hot chocolate.
Expert Tips for Making the Best Nigel Slater Banana Muffins
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful the muffins.
- Don’t overmix: Mix the batter just until the ingredients are combined to avoid dense muffins.
- Customize with add-ins: Chopped nuts, chocolate chips, or a sprinkle of cinnamon enhance the flavor.
- Fill evenly: Use an ice cream scoop for consistent muffin sizes.
- Test doneness: Insert a skewer; if it comes out clean, the muffins are ready.
Easy Variations of Nigel Slater Banana Muffins
- Chocolate banana muffins: Add cocoa powder to the batter and mix in chocolate chips.
- Nutty muffins: Fold in chopped walnuts or pecans for added crunch.
- Spiced muffins: Add cinnamon or nutmeg for a warm, cozy flavor.
- Berry twist: Mix in blueberries or raspberries for a fruity variation.
- Whole wheat option: Replace half the plain flour with whole wheat flour for a healthier version.
Best Practices to Store Nigel Slater Banana Muffins
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Extend freshness by storing in the fridge for up to 5 days.
- Freeze for later: Wrap muffins individually in plastic wrap and freeze for up to 2 months. Thaw overnight or microwave for 10–15 seconds before serving.
Nutrition Value (per muffin)
- Calories: 200
- Protein: 3g
- Fat: 8g
- Carbohydrates: 30g
- Fiber: 1g
FAQs
Can I use frozen bananas for banana muffins?
Yes, frozen bananas work well for banana muffins. Thaw them completely and drain any excess liquid before mashing and adding them to the batter.
How do I keep banana muffins moist?
To keep banana muffins moist, ensure you don’t overmix the batter, use ripe bananas, and avoid overbaking. Adding a splash of milk or yogurt can also enhance moisture.
Can I make banana muffins without eggs?
Yes, you can replace each egg with a flaxseed or chia seed mixture (1 tablespoon seeds mixed with 2.5 tablespoons water) or use unsweetened applesauce or mashed banana as an egg substitute.
How do I store banana muffins to keep them fresh?
Store banana muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days or freeze for up to 2 months.
Final Words
The Nigel Slater Banana Muffins are a simple yet delicious treat that makes the most of overripe bananas. With their moist texture, rich flavor, and endless customization options, these muffins are perfect for any occasion.
Ready to bake a batch of homemade goodness? Try this recipe today and enjoy the comforting flavors of banana muffins!
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Nigel Slater Banana Muffins
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Nigel Slater’s banana muffins are tender, moist muffins made with ripe bananas, butter, and sugar. They feature a rich banana flavor and a light, fluffy texture, with optional add-ins like nuts or chocolate chips for variety.
Ingredients
- Ripe bananas (2 large): Mashed, for natural sweetness and moisture.
- Butter (125g, softened): Adds richness to the muffins.
- Caster sugar (150g): For sweetness.
- Eggs (2, large): To bind the batter.
- Plain flour (200g): The base of the muffins.
- Baking powder (2 teaspoons): Ensures the muffins rise.
- Milk (50ml): Keeps the batter smooth and moist.
- Vanilla extract (1 teaspoon): Adds a subtle sweetness.
- Optional add-ins: Chopped walnuts, pecans, or chocolate chips.
Instructions
Step 1: Preheat the oven
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper cases.
Step 2: Mash the bananas
- In a mixing bowl, mash the bananas with a fork until smooth but slightly lumpy for texture.
Step 3: Cream the butter and sugar
- In another bowl, beat the softened butter and caster sugar together until light and fluffy.
Step 4: Combine wet ingredients
- Beat in the eggs one at a time, followed by the mashed bananas, milk, and vanilla extract. Mix until smooth.
Step 5: Add dry ingredients
- Sift the plain flour and baking powder into the wet ingredients. Gently fold until just combined. Be careful not to overmix.
- If using add-ins like nuts or chocolate chips, fold them in at this stage.
Step 6: Fill the muffin cases
- Divide the batter evenly among the muffin cases, filling each about two-thirds full.
Step 7: Bake the muffins
- Bake in the preheated oven for 20–25 minutes, or until a skewer inserted into the center of a muffin comes out clean.
Step 8: Cool and serve
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
Step 1: Preheat the oven
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper cases.
Step 2: Mash the bananas
- In a mixing bowl, mash the bananas with a fork until smooth but slightly lumpy for texture.
Step 3: Cream the butter and sugar
- In another bowl, beat the softened butter and caster sugar together until light and fluffy.
Step 4: Combine wet ingredients
- Beat in the eggs one at a time, followed by the mashed bananas, milk, and vanilla extract. Mix until smooth.
Step 5: Add dry ingredients
- Sift the plain flour and baking powder into the wet ingredients. Gently fold until just combined. Be careful not to overmix.
- If using add-ins like nuts or chocolate chips, fold them in at this stage.
Step 6: Fill the muffin cases
- Divide the batter evenly among the muffin cases, filling each about two-thirds full.
Step 7: Bake the muffins
- Bake in the preheated oven for 20–25 minutes, or until a skewer inserted into the center of a muffin comes out clean.
Step 8: Cool and serve
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
