I had a whole heap of mushie brown bananas and didn’t know what to do with them. I put it on our Facebook page, and our followers had terrific suggested to use them up. Some great ideas included smoothies, banana frozen yoghurt, pancakes (using banana instead of sugar) and even cocktails! The winning vote however was for muffins. Being a self confessed horrible muffin maker, I was guided by the suggestions of all our followers to make a really amazing finished product. The trick is – don’t overmix, keep the oven temperature lower and only cook them for 15-20 minutes.
These delicious banana and walnut muffins are perfect for a sweet treat – even for those that are gluten free, dairy free, soy free or on a low FODMAPs diet. Plus, they are higher protein and have good fats due to the walnuts and chia seeds. Don’t forget to freeze them for lunchbox fillers.
BANANA & WALNUT MUFFINS
[Options for gluten free, dairy free and soy free]
Cooking Time 20 minutes
Makes 12 muffins
- 1 1/2 cups (150g) self-raising flour (I used Orgran gluten free)
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 70g butter, melted, cooled (I used Nuttelex lite)
- 2 eggs, whisked
- 3-4 ripe bananas, mashed
- ½ cup walnuts
- ¼ cup chia seeds
- Preheat oven to 180°C. Grease and line 12 x muffin pan.
- Combine flour, sugar, chia seeds and cinnamon in a large bowl. Whisk butter and eggs together. Stir in banana and walnuts (do not overmix). Spoon into prepared muffin pan.
- Bake for 20 mins or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 mins before turning out onto a wire rack.
– To make this into banana bread instead, use 1 cup plain flour and ½ cup self-raising flour. Cook for 45-50 minutes.
– Freeze extras for easy snacks