Banana Muffins with Walnuts

These easy banana muffins are a brilliant way of using up overripe bananas. I hate wasting food and find it very satisfying to turn random unwanted bits into a feast. Manky brown bananas are perfect for this recipe as they are sweeter and easier to mash.

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. Healthier than frosting.

Banana flapjacks are also a great recipe for using up over ripe bananas. Never throw away over ripe bananas as they can be frozen and defrosted and used when needed.

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Banana Muffins with Walnuts: Makes 12 Muffins:

Time:  10 mins prep + 15 - 20 mins baking

Cost:  10p per muffin

Calories:  242 per muffin

  • 180g white self-raising flour
  • 160g self-raising wholemeal flour
  • 1 teaspoon baking powder
  • 80g soft brown sugar
  • 1 egg, whisked
  • 200ml milk
  • 80ml sunflower oil
  • 1 teaspoon vanilla extract
  • 2 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. In a separate bowl or jug, mash the bananas and mix in the egg, oil, milk and vanilla until well combined.
  3. Make a well in the middle of the dry ingredients. Pour the liquid ingredients into the dry. Mix quickly until combined, but don't over mix as you will get tough muffins.
  4. 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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