Banana Butterscotch Muffins

I make these often because they are easy, tasty and keep well. And because I forget to eat the bananas I buy and hate to waste them.
So it’ll be a muffin for breakfast every day this week.

Some ingredients:

really ripe bananas

Really ripe bananas.





baking soda and baking powder

Baking soda and baking powder.

chocolate chips

Chocolate chips.

Here’s the batter.


In the oven.

muffins, baking

Muffins, baking.

Here’s the finished product.


Cool man.

From Nigella Express, by Nigella Lawson.
The original recipe is here.

The North American version is here.

Banana and Butterscotch Muffins
Makes 12


1/2 c vegetable oil
2 eggs
1-2/3 c flour
1/2 c white sugar
1 tsp baking powder
1/2 tsp baking soda
1-1/4 c very ripe bananas (2–3 bananas)
1 c butterscotch (or chocolate) chips


Preheat the oven to 400°F and line a 12-cup muffin tin with paper liners.

Measure the oil into a large measuring cup and beat in the eggs.

Put the flour, sugar, baking powder and baking soda into a large bowl and mix in the liquid ingredients, followed by the mashed bananas.

Fold in the butterscotch chips, then divide equal quantities into the waiting muffin pan — I use an ice cream scoop and a spatula — and bake in the preheated oven for 20 minutes.


One thought on “Banana Butterscotch Muffins

  1. Pingback: Bonkers Bread and Butter Panettone Pudding Tart | what food i made

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