Readers, here we are, not in lock down, but almost locked down,
sort of locked down, not sure if we’re meant to be locked down?! The banana baking is still going strong.
Admit it, you’ve all made banana bread this year haven’t you? Covid sent you racing to the banana and baking aisles in the supermarket I believe?
This healthy banana muffin recipe will make 12 decent sized muffins, which are great for a breakfast to go or a mid-morning snack.
If you decide to try these healthy banana, walnut and Nutella
muffins, please let me know, or share a photo with me over on Instagram! Also, if you like baking, why not try my
healthier carrot cake recipe I also shared in lockdown?
Banana, Walnut & Nutella Muffins
Ingredients
200g (1.6 cups) self-raising flour
½ tsp bicarbonate of soda
½ teaspoon baking powder
115g (½ cup) caster sugar
¼ cup chopped walnuts
½ cup oats
Nutella – ¼ tsp per muffin
2 large mashed bananas
2 medium eggs
1.5 cups vegetable oil
1 tsp vanilla extract
Method
- Preheat oven to 190c/170c Fan. Add 12 paper cases to a muffin tin.
- Mix all dry ingredients together in a bowl.
- In a separate bowl, mash your bananas, add the eggs, vanilla essence and vegetable oil. Mix to combine all wet ingredients.
- Add the wet ingredients to the dry and mix together. You mix should be fairly thick and lumpy.
- Add half the mix to the paper case, then add a ¼ teaspoon of Nutella to each paper case. Add the remaining mix on top, so cases are around ¾ full.
- Top each muffin with a sprinkle of dermerara sugar, oats and half a walnut.
- Transfer to the oven and bake for approximately 18-20 mins until muffins are cooked through.
- Transfer to a wire rack to cool, then serve with a cuppa. These are also really good warmed for 20 seconds, in the microwave, the day after!
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