I found myself with a fruit bowl full of rather ripe bananas over the weekend and, as it was a little fresh to fancy a smoothie, muffins seemed like the obvious next choice. I wanted to keep them as healthy as possible so went light on the sugar content, and threw in some nuts and lots of cinnamon to ensure they are still full of flavour. The end result was these banana walnut muffins and they were the perfect treat for work during the week!
The great thing about these muffins is you don’t need to pull out the beaters, two bowls is all the washing up you’ll be left with which is always a win in my books! Plus, you can have them whipped up and baked in under 30 minutes, so you can have a tasty treat in no time at all!
- 2 cups self raising flour
- 1tsp baking powder
- 1/2 tsp baking soda
- 1tbs ground cinnamon
- 1/2 cup brown sugar
- 80g butter
- 1/2 cup milk (I used almond milk)
- 3tbs honey
- 2 eggs
- 3 overripe medium bananas
- 2/3 cup walnuts
- Preheat oven to 180C and line 12 muffin pans
- Mix together flour, baking soda, baking powder, cinnamon and brown sugar in a large bowl
- Melt the butter, then combine with milk, honey, eggs and mashed bananas in a small bowl, stirring well
- Make a well in the middle of the dry ingredients and pour in the wet ingredients, folding gently until just combined
- Roughly chop the walnuts and stir through gently
- Spoon into prepared muffin tins and sprinkle with some additional chopped walnuts (and a little cinnamon sugar if you like!) and bake for 20 minutes, or until lightly golden and cooked through
- Cool in the pan for 5 minutes before moving to a wire rack to continue cooling
Yum, yum, yum, simple as that! These would be the perfect muffins to get kids to help with as they’re so easy to make, and they are an excellent lunchbox treat too (although hold the nuts for nut-free schools of course!).
What have you been baking lately? Fancy a banana walnut muffin or two?
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