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Banana & Walnut Breakfast Muffins
Baking
serves 12
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.
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.
Keep cooking
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