Recipe
Banana & Walnut Breakfast Muffins
Soft banana muffins with toasted walnuts for an easy breakfast or mid-morning bake.
Ingredients
Method
15 mins prep25 mins cook40 mins total
Heat the oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases.
Mash the bananas in a large bowl, then whisk in the melted butter, sugar, egg and vanilla until smooth.
In a separate bowl, whisk together the flour, baking powder, bicarbonate of soda and salt.
Fold the dry ingredients into the banana mixture until only a few streaks of flour remain, then fold in the walnuts.
Divide the batter between the cases, filling each about three-quarters full.
Bake for 22–25 minutes, until risen and a skewer inserted into the centre comes out clean.
Leave in the tin for 5 minutes, then transfer to a wire rack to cool.
Notes
Use very ripe bananas for the best flavour. Store the cooled muffins in an airtight container for up to 3 days, or freeze them for up to 2 months.
About this recipe
These tender banana muffins use ripe fruit for moisture and a gentle sweetness, with walnuts folded through for a satisfying crunch. They are quick to mix and keep well for breakfast or packed lunches.
