I’m not sure why I don’t make muffins more often. They’re so simple and, for the most part, they double up as a good breakfast option, smeared with a bit of peanut butter alongside a strong coffee. Of all the muffins, banana ones come out on top for me; the mashed fruit helps to keeps them perfectly moist for a few days and, in this recipe, the buttermilk makes for a really tender crumb. Just make sure your bananas are super-ripe, for maximum flavour.
