cakes
Wholemeal Banana Muffins
Moist banana chunks with crunchy walnut bits
Ingredients
Topping
- 40g brown sugar
- 60g walnuts, finely chopped
- 2 tsp cinnamon powder
Muffins
- 300g Blue Jacket Wholewheat Flour
- 225g caster sugar
- 4 tsp baking powder
- ½ tsp sea salt
- 360ml milk, preferably fresh
- 230g unsalted butter, melted
- 2 eggs
- 600g mashed bananas
Method
- 1
Line a 12-cup muffin pan and set the oven to 180°C.
- 2
Mix the brown sugar, walnuts and cinnamon for the topping and set aside.
- 3
In a large bowl, combine the flour, caster sugar, baking powder and salt.
- 4
In another bowl, beat the milk, butter, eggs and bananas until blended. Add to the flour mixture and stir until just combined.
- 5
Divide the batter among the muffin cups and sprinkle the walnut topping over.
- 6
Bake for 20 to 25 minutes until firm to the touch and lightly golden. Serve warm.
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