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Coffee Banana Muffins



Phew! Had been really busy with the 2 kids, and busy preparing to restart my home baking. So I have been testing out recipes and tweaking them.

I truly enjoyed looking at the recipes of many muffins and cupcakes though!


So today I am sharing a coffee banana muffin recipe after some tweaking :) So sorry for the poor photo quality, because I cannot find my camera's battery charger! (Hahah!!)




For muffins, there are mainly 2 types of methods: creaming or mixing. I prefer mixing, whereby the melted butter or oil is being mixed in directly with other wet ingredients. Though I do love buttery scent in muffins, it can be confused with cupcakes, which would have this signature buttery, fine crumbs.

I also find the mixing method makes a lighter muffin for my toddler. Of coz, she cannot eat this coffee muffin, la ;)




I love a more subtle banana flavour in muffins, so I thinned the puree bananas with some milk. You can increase the banana puree and omit milk if you prefer a full banana flavor. Also, I swapped out some melted butter with oil for a moister muffin the next day.

This is not a sweet muffin recipe, so you don't need to reduce the sugar anymore :)



Yield: Makes about 12 regular muffins

Coffee Banana Muffins

prep time: 20 MINScook time: 17 MINStotal time: 37 mins

INGREDIENTS:


  • 200g plain flour
  • 60g caster sugar
  • 40g brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 80g melted butter, room temperature
  • 20g oil
  • 2 eggs, room temperature
  • 190g bananas, mashed
  • 50g milk, room temperature
  • 24g instant coffee (NOT 2-in-1 or 3-in-1)
  • 90g hot water
  • 1/2 tsp vanilla extract
Add-In
  • 60g semi-sweet chocolate chips
  • 20g chopped walnuts

INSTRUCTIONS:


  1. Preheat oven to 220C. Place liners into muffin pans, or grease and flour well.
  2. Place the flour, sugars, baking powder, baking soda and salt into a mixing bowl. Whisk to combine well.
  3. Place other remaining wet ingredients (except add-ins) into another mixing bowl and whisk well.
  4. Make a well in the dry ingredients from (2). Add the wet ingredients. Mix with a spatula till there are no traces of white flour. Take care not to over-mix. Add in chocolate chips and mix briefly.
  5. Spoon batter into liners to about 90% full. Sprinkle chopped walnuts on top.
  6. Bake in the preheated oven at 220C for about 4 mins. Turn down the oven temperature to 200C and bake for 12-14 mins, or until a skewer inserted into the centre comes out clean. (There may be melted chocolate staining the skewer, so take note)
  7. Cool completely on wire rack before storing in air tight container. These muffins taste better the next day.

    Note:
    - You can use 280g mashed bananas instead, and omit milk.
    - If you find it a hassle to add oil, simply use 100g melted butter.
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