Easy banana muffins

Test Kitchen tips for the perfect banana muffins:

• For a little extra texture, you can fold in a handful of chopped pecans, walnuts or dark chocolate chips before baking. A pinch of ground cinnamon also pairs nicely with the banana flavour.
• This recipe works best if you use very ripe bananas with plenty of brown spots, as they're naturally sweeter and mash more easily into the batter. You can, if your bananas are very ripe, use the skin as well. Snip off the stalk and end and whizz the whole banana in a processor or blender.
• If your bananas are not quite ripe enough, pop them in a low oven for about 10 minutes to help soften them, making them perfect for baking.
• These muffins freeze really well, so we often make a double batch. Once cooled, freeze them in an airtight container - they will keep for up to two months. You can then defrost them at room temperature or give them a quick zap in the microwave for a warm treat.