A combination of a fork and a spoon is all you need for mixing here. The fork is perfect for mashing the banana and sugar to a smooth cream, while the spoon is essential for getting it cleanly into the muffin cases. You don't have to use berries if you'd prefer something in season. Cubes of apple or pear tossed through cinnamon taste excellent too.
Heat the oven to 180C/160C fan/350F/gas mark 4 and line a muffin tray with 12 muffin papers. Chop the banana into slices then put it in a bowl with the sugar.
- Use a fork to mash the banana smoothly with the sugar.
- Crack the eggs into the bowl, whisk in with the fork then beat in the creme fraiche and melted butter.
- Add the flour and baking powder, then stir well, making sure you get right down to the bottom of the bowl. Add the berries and mix gently.
- Spoon the batter into the cases and bake for about 25 minutes. Poke a toothpick in: if it pulls out clean, they're ready.
- Remove the muffins from the oven and leave to cool on a wire rack.
