These banana and bacon muffins are perfect for breakfast on the go.
Our banana and bacon muffin recipe might sound like an unusual bake but it’s that old sweet savoury combo of sweet bananas and salty bacon that really works. Munch one for breakfast on the run – think bacon sarnie followed by a banana – and it’s not so strange after all. Just like our banana muffins recipe, this one’s a great bake for leftover over-ripe bananas, which give the best flavour for baking. Make 10 here in a speedy 45 minutes.
- 75g butter
- 4 rashers bacon
- 300g plain flour
- 11/tsp baking powder
- 1/2tsp bicarbonate of soda
- 75g caster sugar
- 2 eggs, beaten
- 175ml natural yogurt
- 2 ripe medium bananas, mashed
- 75g mild Cheddar, grated
Preheat the oven to 190°C/375°F/Fan 170°C/Gas Mark 5. Line 10 holes of a muffin tin with paper muffin cases. Melt the butter in a small pan or in the microwave and set aside to cool slightly. Grill the bacon until crisp, chop and set aside.
Sift the flour, baking powder and bicarbonate of soda into a bowl. Stir in the sugar and chopped bacon.
Mix together the eggs, yogurt and melted butter. Add to the dry ingredients with the mashed banana and stir lightly until just mixed.
Spoon the mixture into the paper muffin cases, sprinkle with cheese and bake for 20-25 mins until well risen, golden and just firm to the touch.
Top tips for making bacon muffins:
For the lightest muffins, the trick is to not over-stir the mixture and bake them straightaway.