About this recipe:This is a great banana muffin recipe! It has little sugar and almost no fat if you use half fat creme fraiche.
125g (4.5 oz) plain flour
1 tablespoon baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
225g (8 oz) mashed ripe banana
4 tablespoons caster sugar
60g (2 oz) half fat creme fraiche
1/2 teaspoon vanilla extract
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat oven to 180 C / Gas mark 4. Grease muffin tin or line with paper muffin cups.
Mix together flour, baking powder, bicarbonate of soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in creme fraiche. Stir banana mixture into flour until just combined. Scoop into prepared muffin cups.
Bake in preheated oven for 15 to 20 minutes, or until a cocktail stick inserted into centre of a muffin comes out clean. Let cool before serving. For best flavour, place in an airtight container or plastic bag overnight.
Altered ingredient amounts.
For my first batch I followed the recipe and thought they were a bit boring. Second time round I added chocolate chips and some cinnimon, much improved. - 15 Oct 2009
Made it healthier.
These were great. It's important to let them cool off completely before serving (they refrigerate very well). I made a batch using natural, fat free yoghurt instead of soured cream and it worked fabulously. When the muffins were gone, I used this recipe for banana bread, replacing the plain flour with wholemeal flour. It works, you just have to let it bake a little longer to get done in the middle. I also found that these are great with even less sugar (thought they don't have much to begin with), the ripe bananas do plenty of sweetening. - 15 Sep 2008
I used yohurt cos didn't have the cream. Felt that they needed a bit of a tang so dribbled lemon icing ontop. I froze some complete with icing and after defrosting in microwave they seemed even nicer. Just had one with morning coffee. Yum. - 11 Sep 2009