Pinch of Cumin

Banana and ginger muffins

Back to reality and with my batteries recharged. After a short vacation in Austria and Germany, I come back  completely relaxed and willing to cook new recipes, so as usual here I come with an innovative and energetic banana muffin recipe, with smooth and delicate flavor.

As you can see in the photos, these ones really grow up and look like “cute beautiful muffins“, not like other ones that end up flat and deflated and you have to imagine them with volume, although they taste equally great.

Regarding decoration, you can use sugar frosting, chocolate frosting (ideal for the contrast with banana) or like in this case, you can sprinkle them with sugar dust.

Enjoy them!

Ingredients for 12 muffins

12 muffins cups

250 gr of all-purpose flour

2 teaspoons of baking powder

½ teaspoon of baking soda

1/2 teaspoon of grinded ginger

250 gr of bananas (if from Canary Islands, much better)

250 gr of natural yogurt

125 gr of sugar

1 egg

10 gr of vanilla sugar

80 ml of vegetal oil

2 tablespoons of lemon juice


Peel bananas and cut them into small cubes. Pour lemon juice on top of them and stir it so that bananas do not oxidize while you prepare the rest of ingredients.

In a big bowl, mix flour, baking powder, baking soda, and ginger and reserve it.

In another bowl, whisk egg and add sugar, vanilla sugar, oil and yogurt. At the end, add banana cubes and stir it.

Pour the mixture of the second bowl in the first one, and stir it until you have a smooth batter. Do not panic if the batter is too thick. It has to be this way so that it grows up well. In case you cannot stir it, you can add a trickle of milk so that you can do it.

Pour the batter in the muffin cups, previously placed in a more rigid mold so that they keep their shape (I normally use a silicon mold or the crème caramel ones). Fill the cups only to 2/3, so that they have space to grow later.

Preheat oven to 200ºC for 5-10 min. Bake muffins to medium temperature for about 30 minutes, depending on the size of the muffins.

Once baked, let them settle for about 5 minutes in the tins so that they do not break. Take them out and let them retrieve room temperature.

To be considered

You can freeze them and take them out from the freezer some minutes before eating them. Heat them in the oven for a few minutes or in the microwave for 30 seconds.

The amount of bananas is approximate; you can do it with more or less, depending on how much you like them.

Tags: , ,

2 Comments to "Banana and ginger muffins"

  1. cristina says:

    ¡Buenisimas! ¡Por fin tengo moldes de magadalenas! Han subido y han quedado esponjosas y preciosas. Además les he echado almendras molidas ¡muy ricas!

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.

My culinary creations - © 2014-16, Sara Jiménez

By continuing using this site, you agree to the use of cookies. More information

Las opciones de cookie en este sitio web están configuradas para "permitir cookies" para ofrecerte una mejor experiéncia de navegación. Si sigues utilizando este sitio web sin cambiar tus opciones o haces clic en "Aceptar" estarás consintiendo las cookies de este sitio.