2 eggs- room temperature
3 ripe bananas mashed (I blend the banana seperated and add into the wet ingredients, it makes the muffins smoother in texture)
1 3/4 cup plain flour
1/2 cup normal 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 full tsp cinnamon
1 tsp vanilla essence
3/4 cup mixed ground nuts (I used Brazil, hazelnut, walnut and almonds)
Sift dry ingredients together, add sugar.
In another bowl whisk by hand- milk, oil, banana, and eggs.
Fold wet mixture bit by bit into dry ingredients with a spoon.
Add the nuts in, place in muffin paper cups in muffin tray, decorate with chocolate sprinkles, (if you don’t have chocolate sprinkles, sprinkle with brown sugar on the top, it will give the muffins a good crispy top) and bake at 170 for 25 minutes or until golden brown.
Prepared, tried and tested by: Jasmita Thakersee