Banana and almond butter muffins
- Preparation and cooking time
- Total time
- Easy
- Makes 12
Skip to ingredients
- 250g self-raising flour
- 1 tsp baking powder
- 25g ground almonds
- 75g light brown muscovado or sugar
- 3 very ripe bananasmashed
- 100g almond butter
- 2 eggs
- 100ml buttermilk
- ½ tsp vanilla extract
- 60g flaked almonds
- 125g icing sugar
- 1 orangejuiced
Nutrition: per serving
- kcal279
- fat9.9g
- saturates1g
- carbs39.2g
- fibre2.1g
- protein7.2g
- salt0.3g
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 banana with the almond butter, eggs, buttermilk and vanilla until the mixture is smooth, use a hand blender if you have one. Fold the wet mix and dry mix together, don’t worry if it looks a bit lumpy. Divide the mixture between the cases and sprinkle a few almonds onto each. Bake for 15-20 minutes, or until the muffins have risen and are golden and cracked on top. Cool.
step 2
Mix the icing sugar with enough orange juice to make it runny enough to spoon, but thick enough not to run off the muffins. Spoon a little onto each muffin and top with flaked almonds.
