Banana and Ginger Muffins
Back in action and fully recharged. After a short vacation in Austria and Germany, I’m back feeling refreshed and eager to try new recipes, so to keep up the tradition I’m bringing you some energizing banana muffins with a delicate and mild flavor.
As you can see in the photos, these ones really rise and turn out in “beautiful muffin mode,” unlike others that come out flat and deflated and you have to imagine them with volume—even if they taste just as delicious.
For decoration, you can use sugar glaze, chocolate (perfect for contrast with the banana), or, as in this case, simply dust them with powdered sugar.
Enjoy!
Ingredients for 12 units
12 paper muffin liners
250 g wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
250 g bananas (if from the Canary Islands, even better)
250 g plain yogurt
125 g sugar
1 egg
1 packet vanilla sugar
80 ml vegetable oil
2 tablespoons lemon juice
Preparation
Peel the bananas, cut them into cubes, and drizzle them with lemon juice so they don’t oxidize while you prepare the rest of the ingredients.
In a large bowl, mix the flour with the baking powder, baking soda, and ginger, and set aside.
In another bowl, beat the egg and add the sugar, vanilla sugar, oil, and yogurt. Finally, add the chopped bananas and mix well.
Pour the mixture from the second bowl into the first and stir until combined. If it’s too thick, add a splash of milk to make it easier to mix.
Divide the batter among paper liners placed in a sturdier tray to prevent them from losing their shape (I usually use a silicone mold or flan molds). Fill the liners only 2/3 full so they can rise.
Preheat the oven to 200ºC for 5–10 minutes. Bake the muffins on the middle rack for about 30 minutes.
Once baked, let them rest for about 5 minutes in the mold so they don’t break. Remove and let them cool.
Notes
You can freeze them and take them out a few minutes before eating, either reheating them in the oven or for 30 seconds in the microwave.
The amount of bananas is flexible—you can adjust it to your taste.