The most perfect soft and fluffy cupcakes that make for an equally nutritious and delicious snack for any time of day.
BANANA AND WALNUT MUFFINS
- Nutritional Breakdown: per portion (whole recipe)
(g)
- Calories: 265 (3,180)
- Carbs: 30.2 (362.4)
- Fat: 13.5 (162)
- Protein: 7.3 (87.6)
- Fibre: 2.1 (25.2)
- Sugar: 3.4 (40.8)
- Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 12
INGREDIENTS
- 3 cups self raising flour
- ½ cup Nuvia baking
- 1 tsp cinnamon, ground
- 1 ¼ cups milk
- 1 egg
- 90g butter, melted
- 2 small bananas, mashed
- 1 cup walnuts, roughly chopped
METHOD
- 1. Preheat oven to 160C and line a 12 hole muffin tray with paper muffin liners.
- 2. Combine flour, Nuvia and cinnamon in a bowl. In a small jug whisk together milk, egg and melted butter. Make a well in the centre of the flour and pour in milk mixture and mashed banana. Fold dry ingredients into wet ingredients with a wooden spoon until just combined. Add in ¾ cup walnuts and carefully fold into batter ensuring not to over mix.
- 3. Spoon batter into 12 muffin cups and sprinkle with remaining walnuts. Bake for 20 minutes or until a skewer inserted in the centre comes out clean.
