Banana Muffins with Walnut Topping

These easy banana muffins are a brilliant way of using up overripe bananas. We seem to go through bananas in our house like they are going out of style, but there's usually still one brown manky one which no-one wants to eat, which is perfect for this recipe. I hate wasting food and find it very satisfying to turn random unwanted bits into a feast. Banana flapjacks are also a great way to use up overripe bananas.

We are so lucky to have the best neighbours in the world. In fact, it's safe to say that everyone we know in our road is lovely. The other day, Tim and Natasja who live next door passed us over a couple of handfuls of walnuts over the fence, still in the shells. How lovely is that? Move over Ramsey Street!

Walnuts make a brilliant topping for banana muffins, adding crunch and flavour. They are also a great source of vitamin E, omega-3 fatty acids, iron and other minerals. Way healthier than a load of frosting!

Time:  10 mins prep + 15 - 20 mins baking
Cost:  10p per muffin
Calories:  242 per muffin

Easy Banana Muffins: Makes 12 Muffins:

• 225g self-raising flour
• 100g wholemeal flour
• 2 teaspoons baking powder
• 100g soft brown sugar
• 1 egg, whisked
• 150ml milk
• 75ml sunflower oil
• 1 teaspoon vanilla extract
• 2-3 medium ripe bananas, mashed
• 60g chopped walnuts (optional)
• Cinnamon for sprinkling (optional)

1. Pre-heat the oven to 200 C / Gas Mark 6. Line a 12 cup muffin tin with muffin cases.
2. In a large bowl, mix the flours, baking powder and sugar. Make a well in the middle of the dry ingredients.
3. In a separate bowl or jug, mash the bananas and mix in the egg, oil, milk and vanilla until well combined.
4. Pour the liquid ingredients into the dry. Mix quickly until combined, but don't over mix as you will get tough muffins.
5. Pour or spoon the muffin mixture into the muffin cases. Sprinkle over the walnuts and cinnamon. Bake for 15 - 20 minutes until risen and golden.

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