125gBrown SugarI used demerara, muscovado is great as well
½tspBicarbonate of Soda
Preheat the oven to 180 degrees Celsius in a FAN oven, or 400 F, Gas Mark 6 or 200 degrees Celsius in a static oven.
Add the peeled and roughly chopped bananas to the food processor and blend until smooth at a low speed; all major pieces should be broken down.
Once the banana turns to a paste, add the sugar and mix well once more.
Start adding the wet ingredients blending them at low to medium speed
Do the same with the butter, which you would have previously completely melted.
Once the butter is thoroughly incorporated, add the two eggs and mix until you have a very creamy and uniform consistency.
At this stage, add the maple syrup and mix once more.
At this point you start adding the dry ingredients, blending them at low to medium speed
Add the flour to the food processor and blend until smooth.
Once the flour is completely blended in the batter and there are no knots, add the baking soda, baking powder, and salt and mix well.
Once all the ingredients are incorporated well and you have a smooth batter, increase the speed of the food processor to high for one minute. This will allow the batter to incorporate some air bubbles and which will result in fluffy muffins. This is important as bananas can be quite a heavy ingredient.
Line a cupcake tray with 12 cupcake tins and divide the batter equally.
Bake the cupcakes on the middle tray for 17 minutes or until cooked; this may take a couple of minutes more or less depending on the oven, however, keep an eye on the muffins and check on them with a toothpick if needed.
Once baked through, remove the muffins from the oven and allow them to cool down before serving enjoy!