Banana muffin

Use soft bananas with plenty of brown speckles; they mash easily and give the muffins a sweeter, fuller banana flavour. Discard any fruit with mould.

As a guide, bake at 180°C (160°C fan) for about 20–25 minutes. They’re ready when the tops spring back lightly and a skewer inserted in the middle comes out clean.

Once completely cool, keep them in an airtight tin at room temperature and eat within 2–3 days. Storing them while warm traps steam and makes the tops sticky.

Yes. Cool them fully, wrap individually or pack in a freezer bag, and freeze for up to 3 months. Defrost at room temperature, or warm a thawed muffin briefly in the microwave.

A banana muffin is an easy match for a mug of tea or coffee. For a more substantial breakfast, split one while warm and spread it with peanut butter.

Use the same weight of unsweetened apple purée in place of mashed banana. The muffins will have a milder flavour and may be less sweet, so check they’re baked through before taking them out.

They’re often made from similar batters, but muffins bake as individual portions and are usually served plain, while banana cake is commonly made in a larger tin and may be iced.

Don’t taste raw batter: uncooked flour can carry harmful bacteria, and some batters also contain raw egg. Bake the muffins until the centres are set.