Banana Nut Muffins
Difficulty: Easy
Servings
12 – 16
muffinsPrep time
15
minutesCooking time
15
minutesThis recipe is the perfect way to use up all those older bananas lying around in your fruit bowl! They’re light and fluffy, and so quick and easy to make – you can have them on the table and ready to eat in half an hour.
Ingredients
- For the muffins
350 gm 350 plain flour
½ tsp ½ baking soda
3 tsp 3 baking powder
1 tsp 1 cinnamon powder
½ tsp ½ salt
½ cup ½ vegetable oil (canola or sunflower)
1 cup 1 caster sugar
3 3 eggs
½ cup ½ plain yoghurt
1 tsp 1 vanilla paste
1 cup 1 milk
2 large 2 ripe bananas (approx 1 cup)
1 cup 1 walnuts, roughly chopped
- For the topping
1 1 small banana, sliced (optional)
handful of walnuts, roughly chopped
Directions
- Heat oven to 195c and line a 12-hole muffin tin with paper liners.
- Whisk together the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl then set aside.
- In a separate bowl add the oil, sugar, eggs, yoghurt, vanilla and milk. Whisk until fully combined and smooth. Add the mashed banana and chopped nuts and mix.
- Pour the oil mixture into the dry ingredients and use a spatula to gently fold together but don’t overmix – it’s fine if there are still a few small streaks of flour left.
- Divide the batter evenly between the muffin liners and each with a few slices of banana and a sprinkle of nuts. Bake for 15 minutes or until a skewer inserted into the centre comes out clean.
- Remove from the oven and leave to cool in the tin for 10 minutes, then transfer to a wire rack to continue cooling. The muffins keep for 4-5 days in an airtight container
Recipe Video
Notes
- For more muffin and baking recipes visit https://www.eggs.org.nz/baking