Sweet Sunday – Banana Walnut Muffins

Hurray! It’s Sweet Sunday!

And with that little rhyme, I’ll now bring you the new recipe for this relaxing summer (!) Sunday!

Gorgeous banana walnut muffins. Aside from the sugar -but who cares about that anyway?- this is actually a positively healthy recipe. It substitutes the normal use of butter for oil. Also, I have replaced the regular (white) self-raising flour with whole wheat. This results in a filling, somewhat nutritious muffin. By adding banana and walnuts, it also takes care of your energy levels while enjoying healthy fats.

These muffins have an incredible crunch on the outside, while being perfectly soft on the inside. Having that surprise bite of banana and walnut is just to die for. They left me wanting more with every taste.

Eat them for breakfast, as a snack, or as a quick fixer upper. I personally love them best with a cup of tea.

Have a nice Sweet Sunday!

Banana Walnut Muffins

Servings: 12
Time: 35 minutes
Difficulty: easy
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Ingredients

360 gr (1 and 1/2 cup) of whole wheat flour
3 tsp of baking powder
1/2 tsp of salt
180 gr (3/4 cup) of light brown sugar
1 egg
240 ml (1 cup) of milk
60 ml (1/4 cup) of vegetable or sunflower oil
240 gr (1 cup) of banana (I used one large banana)
80 gr (1/2 cup) of walnuts
Optional: bran

Used kitchen appliances

Oven
Cupcake tin
12 Cupcake liners
2 mixing bowls

Preparation

Preheat the oven to 200C or 400F. Line the cupcake tin with the liners.
In a large mixing bowl, sieve in the flour, baking powder and salt. Pour in any leftover bran from the flour. Stir the sugar through the flour. Set aside.
In another bowl, beat the egg. Add the milk and the oil. Chop the banana in slices, and mash them. Mix the banana mash in with the egg mixture until its fully incorporated.
Make a well in the flour, and pour in the egg mixture. Stir until just combined.Don’t overmix it, that will not benefit the moistness (yes, I so said that) of the muffins. Chop the walnuts, and stir through the dough.
Divide the dough over the 12 cupcake liners and bake in the oven for about 25 minutes, or until the muffins are springy to the touch.

Optional: sprinkle bran over the muffins before baking to add a bit more crunch.