Description
These Banana and Walnut Muffins are moist, warmly spiced, and perfect for breakfast. The bran flakes give them a wholesome twist without losing any flavor.
Ingredients
Units
Scale
- 2 cups bran flakes
- 2 cups milk
- 1 1/2 cups cake flour, sifted
- 3/4 cup soft brown sugar (treacle sugar works well)
- 1 1/2 ripe bananas, mashed (about 3/4 cup)
- 2 tsp cinnamon
- 1 1/2 tsp mixed spice
- 2 tsp banana essence (vanilla works if you don’t have it)
- 2 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/4 cup neutral oil (canola, sunflower, etc.)
- ±1/2 cup chopped walnuts (more if you need more crunch)
Instructions
- Preheat oven to 180°C (350°F).
- Line a muffin tin with paper cases.
- In a large bowl, whisk together the flour, sugar, salt, cinnamon, and mixed spice.
- In another bowl, stir the milk, bicarbonate of soda, and banana essence (or vanilla) until dissolved.
- Pour wet mixture into the flour mix and whisk gently until smooth, don’t overmix.
- Stir in bran flakes until just combined.
- Fold in mashed bananas and chopped walnuts.
- Add the oil last and stir until no streaks are visible.
- Spoon batter into muffin cases, filling about ¾ full.
- Bake 15–18 minutes (depending on your oven), or until a toothpick comes out clean.
- Cool on a rack before serving.
Notes
Prepared, tried, and tested by Ureshani
