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Banana, Redcurrant & Almond Muffins


Banana, Redcurrant & Almond Muffins

Banana, Redcurrant & Almond Muffins

Photo © Karin Engelbrecht
Because they are so simple to make muffins are the ideal recipe for baking novices. These sugar-free ones use a banana-inflected base that's reminiscent of banana bread. We like to add redcurrants (they're also good with frozen cherries or fresh chopped cranberries!) and top them with slivered almonds, which become oven-toasted and crispy. We can't think of a tastier way to use up blackened, overripe bananas that would otherwise get tossed in the bin.

Yield: Makes 12 large muffins


  • ⅓ cup (120 g) clear runny honey
  • ¼ cup (60 g) butter
  • 3 tbsp milk
  • 1 tsp almond extract
  • 1¼ cup (150 g) whole wheat flour
  • 1⅕ cup (150 g) cake flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • Pinch of salt
  • 4 large, very ripe bananas
  • 1 1/2 cups (200 g) fresh redcurrants
  • 4 tbsp (20 g) slivered almonds (untoasted)
  • Best quality butter (optional)
  • A 12-cup muffin tin or a silicon muffin tray
  • Paper muffin cups, if using


Preheat the oven to 375 degrees F (190 degrees C). Place the honey, butter, milk and almond extract in a microwave safe dish, and microwave for a minute or so, until the butter is just melted. Set aside for a few minutes.

Measure out the wholewheat- and cake flours, baking powder, baking soda, cinnamon and salt in another bowl.

Mash the bananas with a fork in a shallow bowl. Add the cooled butter mixture to the bananas. Now mix the wet ingredients and add to the dry ingredients, carefully folding in the redcurrants. Stir only a couple of times. It's important not to overmix. Keep in mind that a lumpy batter always makes for a better, lighter muffin.

Line the muffin tin with paper cups (if using) and fill with the batter. We like to use a silicone muffin tray for this recipe. Top with the almond slivers and place in the oven.

Bake for 18-20 minutes in the preheated oven. Remove the muffins from the oven and leave to cool in the tin/tray for a few minutes. Then remove the muffins to a wire rack to cool for another 5-10 minutes.

The muffins are best when they've cooled completely, and taste even better the next day. We like to break or slice them in half and slather them with butter.

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