I love me a muffin. I love how versatile they are. Sweet or savoury, mini or large… I also love that it’s permissible to eat them at pretty much any time of the day. Feel like a muffin for breakfast? Sure, go ahead! They make an appearance in every cafe’s breakfast display window. Want a muffin for morning tea? What could go better with your mid-morning coffee? Can’t resist knocking one back after dinner? Who would blame you? Perfect dessert choice.
My point is, you never need an excuse to have a batch of muffins on hand, because they will always get eaten. Especially muffins with this flavour combination – banana and walnut. These muffins really are perfect for any time of day. As I write this post I am polishing off the last one in the batch I recently made, and it’s 5.03pm. Let’s call it a cross between a late lunch and afternoon tea… And because there’s banana in this muffin, I’ve convinced myself that this counts as a serving of fruit. #cleaneating.
When I make a batch of muffins I often do so with the intention of keeping a couple fresh to enjoy over the next few days (they make such a convenient breakfast or snack to take to work) and I freeze the rest. I individually wrap the muffins and pop them in the freezer, and when I’m ready to eat them I just take them out and let them defrost until they’re at room temperature. Easy peasy.
Usually when I make these muffins I bake them in jumbo size tins with 6 muffin holes. That’s because I usually enjoy these muffins for breakfast and I like them to be bigger and more filling. But they will work just as well in a standard tin with 12 holes. The baking time for this recipe is suggestive for larger muffins, so if you’re making a smaller version, take about five minutes off the baking time and keep an eye on them along the way to make sure you don’t over-bake them. I say that for every recipe though, because our ovens are all different and cooking times will vary. Get to know your oven and you’ll be ‘right 😉
I hope you enjoy this recipe. These muffins are seriously so easy to make and they’re the perfect way to use up a couple of old bananas.
This recipe makes 8 jumbo size muffins.
Bon appetit!
Banana walnut muffins
2 cups (325g) self raising flour
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
1 cup (170g) brown sugar
2 eggs
1 cup milk
1/2 cup vegetable or canola oil
1/4 cup honey
2 ripe bananas, mashed
1 1/2 cups (150g) walnuts, roughly chopped (reserve 8 whole walnuts for topping)
Demerara sugar for topping (optional)
- Preheat oven to 160C. Spray a muffin tin with cooking oil spray.
- In a large bowl, stir together flour, baking soda, cinnamon, salt and sugar.
- In another large bowl, whisk together eggs, milk, oil, honey and mashed bananas.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Add the walnuts to the mixture and stir through.
- Spoon mixture into muffin tin holes, almost to the top. Place one whole walnut on top of each muffin and sprinkle with demerara sugar, if using.
- Bake the muffins for 18-20 minutes, depending on the size of muffins you’re making, or until golden on top and a skewer inserted into the centre comes out clean.
- Let the muffins cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
The Girl Who Ate The World 