Makes: 18 | Prep: 10 Mins | Bake: 20 Mins
Based on the popular banana bread recipe, these muffins are designed as a breakfast-on-the-go, or a tasty morning tea snack! Toasting the walnuts adds some extra flavour and nutrition – try popping them (spread out on a tray) in the oven for 10 minutes at 180°C.
INGREDIENTS
- 2 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 115g softened butter
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 1 egg
- 1 tsp vanilla essence
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup Greek yoghurt
- 1 cup toasted walnuts, roughly chopped
DIRECTIONS
- Preheat oven to 180°C. In a large bowl, sift together flour, salt, baking powder, baking soda, and cinnamon.
- In another bowl, cream butter and both sugars. Add egg and vanilla and beat until combined. Stir in mashed bananas and yogurt. Add banana mixture to dry ingredients and stir just until combined, then fold in walnuts.
- Spoon mixture into muffin cups in a muffin tray, filling 3/4 of the way up. Bake for 18 to 20 minutes and allow to cool slightly. Serve with a little butter if desired.