Nutty Banana Muffins
Since lockdown started it would appear everyone and their grannies are baking banana bread so here is a little twist on the classic for you to get things rolling. You don't need any fancy equipment and most of you will already have these ingredients in your cupboards.
If you don't have any muffin cases, don't sweat! Simply cut a square of greaseproof paper and press into your muffin tin - it'll save you an unnecessary trip to the shops!
I'll admit I'm not a huge date fan but trust me on this - they make these muffins super gooey and caramely!
For these Nutty Banana Muffins, you'll need:
- 2tbsp soft brown sugar
- 1tbsp flaked almonds
- 1tbsp mixed seeds (I like pumpkin, sesame and chia!)
- 120g soft brown sugar
- 200g plain yogurt
- 80g nut butter (I like almond but any will work)
- 1 egg
- 1tsp vanilla extract
- 1 large/2 small very ripe bananas
- 220g plain flour
- 50g oats
- 1tsp baking powder
- pinch of salt
- 80g fresh/frozen berries
- 80g chopped dates
Begin by preparing a 12 hole muffin tin and preheating your oven to 170c/160c fan. Measure the 2tbsp of brown sugar, flaked almonds and seeds together and leave to the side while you make the muffin mix.
Measure the sugar, yogurt, nut butter, egg and vanilla into a large bowl. Mash up the banana, add it to the mix and stir well to combine it all. Next up add the flour, oats, baking powder and salt and mix. Scrape down the sides of the bowl and mix again. Add the berries and dates then gently fold them into the mixture.
Divide the mixture evenly into your 12 muffin cases. Careful not to get any mix on the edges as it will burn in the oven. Sprinkle over with the sugar seed mix that you made earlier - this will give your muffins a delicious crunchy top. Pop them in the oven for 20-25 minutes until golden brown. They should bounce back when you gently press the tops with your finger.