This recipe from NZ Eggs is the perfect for using up any older bananas lying around in the fruit bowl! They’re light, fluffy, and so easy to make – you can have them on the table and ready to eat in half an hour.
INGREDIENTS:
For the muffins
- 350 gm plain flour
- ½ tsp baking soda
- 3 tsp baking powder
- 1 tsp cinnamon powder
- ½ tsp salt
- ½ cup vegetable oil (canola or sunflower)
- 1 cup caster sugar
- 3 eggs
- ½ cup plain yoghurt
- 1 tsp vanilla paste
- 1 cup milk
- 2 large ripe bananas (approx 1 cup)
- 1 cup walnuts, roughly chopped
For the topping
- 1 small banana, sliced (optional)
- handful of walnuts, roughly chopped
METHOD:
Heat oven to 195c and line a 12-hole muffin tin with paper liners. Whisk together the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl then set aside.
In a separate bowl add the oil, sugar, eggs, yoghurt, vanilla and milk. Whisk until fully combined and smooth. Add the mashed banana and chopped nuts and mix.
Pour the oil mixture into the dry ingredients and use a spatula to gently fold together but don’t overmix – it’s fine if there are still a few small streaks of flour left.
Divide the batter evenly between the muffin liners, top each with a few slices of banana and a sprinkle of nuts. Bake for 15 minutes or until a skewer inserted into the centre comes out clean.
Remove from the oven and leave to cool in the tin for 10 minutes, then transfer to a wire rack to continue cooling. The muffins keep for 4-5 days in an airtight container.
Recipe courtesy NZ eggs – visit www.eggs.org.nz for more recipes.
