Description
These banana nut breakfast muffins are soft, lightly spiced, and easy to throw together before the oven’s even fully warm. Blend the bananas first, as it will give a smoother crumb, and honestly, it just works better.
Ingredients
Units
Scale
- 2 large eggs, room temp
- 3 ripe bananas, blended smooth
- 1 3/4 cups plain flour
- 1/2 cup brown sugar
- 1/2 cup sunflower oil
- 1/4 cup milk, room temperature
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp vanilla essence
- 3/4 cup mixed ground nuts (Brazil, hazelnut, walnut, almonds)
Optional topping
- Chocolate sprinkles or a light sprinkle of brown sugar
Instructions
- Heat the oven to 170°C and line a 12-cup muffin tray with paper liners.
- Lightly spray the liners if yours tend to stick.
- Sift 1 3/4 cups plain flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon into a large bowl.
- Stir in 1/2 cup brown sugar until evenly mixed.
- In a separate bowl, whisk 2 room-temperature eggs, 1/2 cup sunflower oil, 1/4 cup room-temperature milk, 1 tsp vanilla essence, and 3 blended ripe bananas until smooth.
- Add the wet mixture to the dry ingredients, a bit at a time, folding gently with a spoon.
- Stop mixing as soon as the flour disappears. Don’t overdo it, or the muffins turn dense.
- Fold in 3/4 cup mixed ground nuts just until combined.
- The batter should be thick but easy to spoon.
- Divide the batter evenly between the muffin cups.
- Sprinkle with chocolate sprinkles or a pinch of brown sugar for a crisp top.
- Bake for 25 minutes, or until golden and a skewer inserted in the centre comes out clean.
- Let the muffins sit in the tray for 5 minutes, then move them to a rack to cool.
Notes
Prepared, tried, and tested by Jasmita
