Banana and nut muffins
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Makes 12 muffins
Skip to ingredients
- 250g self-raising flour
- 1 tsp baking powder
- 25g ground almonds
- 75g light brown muscovado sugar
- 3 very ripe bananas1 chopped
- 100g nut butter(peanut, almond or other)
- 2 eggs
- 100g natural yogurt
- 60g toasted flaked almonds
- 125g golden icing sugar
Nutrition: per serving
- kcal279
- fat9.8g
- saturates1.9g
- carbs39.4g
- fibre1.2g
- protein7.8g
- salt0.4g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Line a 12-hole muffin tin with muffin cases. Tip the flour, baking powder, almonds and sugar into a large bowl. Mix the mashed banana with the nut butter, eggs and yogurt until the mixture is smooth, using a hand blender if you have one. Fold the wet mixture and the dry mixture together along with the chopped banana and half the flaked almonds – don’t worry if it looks a bit lumpy.
step 2
Divide the mixture between the cases and bake for 15-20 minutes, or until the muffins have risen and are golden. Cool.
step 3
Mix the icing sugar with a little water to make it runny enough to drizzle, but thick enough not to run off the muffins. Spoon a little onto each muffin and add some flaked almonds.
