13:27 | Posted by Nim Headland | Category

Banana Muffins




These muffins that are brilliant for breakfast on the go, or if you are suffering a bit after a heavy night! Banana really settles an upset tummy so are perfect for a hangover or if you have one of the nasty viruses that are doing the rounds at this time of year. They are very tasty, not too sweet and with a lovely moist, open texture. Mmm. They keep for about three days in a sealed container, but they will go a bit darker. Don't leave out the cinnamon, it makes these really special. They are great with coffee, and ideal for a guilt-free afternoon treat as they are relatively low in sugar and fat. Enjoy!

Makes 10 decent sized muffins.

200g self-raising flour
1 1/2 tsp ground cinnamon
Pinch of ground nutmeg
50g ground almonds
50g soft brown sugar
2 ripe bananas
2 eggs
2 tbsp vegetable oil, and a little more for greasing
125ml milk
3 tablespoons runny honey

Preheat the oven to 190oc, and mix together the sifted flour and cinnamon in a large bowl. Stir in the almonds, nutmeg and sugar.

Mash the bananas and mix in the eggs, oil, milk and honey, making a gooey paste before adding to the dry ingredients and mixing well.

Spoon the mix into paper muffin cases in a muffin tray, or an oiled silicon muffin tray. Bake for 20-25 minutes until the muffins are well risen and goldy-brown.

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