If you have any bananas sitting in your fruit bowl that are looking suspiciously dark then this is the perfect recipe to use them up. Drizzle a couple of tablespoons of maple syrup over each muffin whilst they are still piping hot from the oven and it will soak into the sponge making them extra scrummy (and a bit more naughty).
Here’s how (makes 12):
- 275g self-raising flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 2 large ripe bananas (about 300g)
- 70g golden caster sugar
- 1 large egg
- 50ml semi-skimmed milk
- 70g butter, melted and cooled
- 150g pitted, chopped and stoned dates
- 6 tbsp maple syrup and extra drizzling
Pre-heat the oven to 180C (160C fan) and line a muffin tin with paper cases. Sift flour, bi-carb and salt together. In a separate bowl, mash bananas with a fork and add chopped dates, sugar, maple syrup, egg, milk and butter. Add to flour mixture and mix until smooth. Spoon into the cases and pop a few dates on top of each muffin. Bake for 20-25 minutes until golden brown. As soon as you take them out of the oven pour a few tablespoons of maple syrup over the top of each one.