Banana muffins

The fragrant banana muffins we bake in the oven in portioned tins are simple and delicious homemade baked goods. In addition, this is a lean recipe, so it will surely come in handy for many. The most delicate islands of fragrant banana, which are hidden in soft and airy honey dough, are waiting for you. With tea, coffee or milk - the perfect combination.

Wheat flour can be used not only of the highest, but also of the first grade (adjust the thickness of the dough), and you need odorless vegetable oil, that is, refined. You will need natural honey (candied - melt), and bananas - ripe and aromatic (they are suitable even in black skin, they are very fragrant).

Ingredients

• Banana (390 grams)
• Wheat flour (220 grams)
• Natural honey (120 grams)
• Vegetable oil (50 milliliters)
• Baking powder (1 tablespoon)
• Salt (0.25 teaspoon)

Directions

1. To prepare delicate and aromatic muffins, we need the following ingredients: bananas, wheat flour (I have the highest grade), natural honey, refined vegetable (I use sunflower) oil, baking powder and salt. All foods should be at room temperature.
2. Sift 220 grams of wheat flour into a separate bowl, add a flat tablespoon of baking powder and a quarter of a teaspoon (generous pinch) of table salt
3. Mix thoroughly so that the dry components are evenly distributed throughout the mixture.
4. Peel the bananas and break the pulp into another container. I have 3 large bananas, each weighing about 180 grams. Pure fruit pulp is about 390 grams.
5. Knead the bananas with a fork, not very finely, so that not a homogeneous puree is obtained, but pieces remain.
6. Add 120 grams of natural honey and 50 milliliters of odorless vegetable oil to the bananas. If the honey is sugared, heat it up in the microwave (Defrost mode) or in a water bath.
7. We mix everything.
8. Pour dry mixture to the liquid base.
9. We quickly mix it in so that there are no traces of flour. Do not stir for a long time, as muffin dough does not like this.
10. Place the dough into portioned muffin tins. I have silicone, so I do not lubricate them with anything. I advise you to prepare metal ones in advance: grease with a small amount of refined vegetable oil or butter (in this case, additionally sprinkle with wheat flour or semolina). In total, from the specified number of ingredients used, I get 9 large banana muffins, but since the dough grows a lot when baking, I recommend baking 10-12 pieces - this way the caps will be more accurate.
11. Bake the banana muffins in a preheated oven on a medium setting at 180-190 degrees for about 25-30 minutes. Important: the baking time depends on the characteristics of your oven and may differ from the indicated one. I have a Hephaestus gas stove, bottom heating, no convection. Since the muffins are not very brown in my oven, I additionally turn on the grill for 5 minutes.
12. Ready-made banana muffins are very tender, soft and flavorful, while being made as easy as shelling pears. Cook for your health and bon appetit, friends!