Banana Muffins
These delicious banana walnut muffins are the perfect treat for breakfast or a snack. Made with ripe bananas, crunchy walnuts, and warm spices, these muffins are moist and packed with flavor. Enjoy them with a dollop of creamy creme fraiche and a drizzle of honey for a delightful treat that's sure to satisfy your taste buds.
— Constant Cookbook
Ingredients
- 75g/3oz melted butter
- 250g/9oz self-raising flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- pinch of salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 115g/4oz caster sugar
- 1 tsp vanilla extract
- 2 large, ripe bananas
- 2 medium eggs
- 125ml/4fl oz milk
- 10 walnut
- 2 bananas
- 50g/2oz walnut
- 2 tbsp crème fraïche or yoghurt
- 2 tbsp runny honey
Instructions
- Heat the oven to 190C/170C Fan/Gas 5. Melt the butter and allow to cool. Mash the bananas well. Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through.
- With a fork, beat together the eggs, vanilla extract, melted butter and milk in a second bowl. Add the mashed banana and stir through.
- Make a well in the centre of the dry ingredients and add the egg mixture, stirring roughly with a fork (don't over mix) until it is a lumpy paste.
- Set paper cases into the moulds, or grease the moulds well with a little extra oil or butter and spoon in the mixture until almost full. Top each one with a walnut kernel if you like.
- Bake for 20â25 minutes, or until the muffins come away from the side of the pan when touched. Rest the muffin tray on a wire rack for 5 minutes, then remove the muffins and leave on the rack for another 5 minutes before serving.
- Serve the muffins with sliced banana and a dollop of creme fraiche, scattered with walnuts and drizzled with honey (or with Caramel yoghurt).
Cook Time
30M
Prep Time
PT30M
Yield
Makes 10
Nutrition
- Calories: 314kcal
- Carbohydrate Content: 43g
- Fat Content: 13g
- Fiber Content: 2g
- Protein Content: 6g
- Saturated Fat Content: 6g
- Sugar Content: 23g
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