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.
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)
- Pre-heat the oven to 200 C / Gas Mark 6. Line a 12 cup muffin tin with muffin cases.
- 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.
- 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.
- 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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