Banana muffins
These soft, fluffy banana muffins are a simple and delicious way to use up overripe bananas. Perfect for lunchboxes, snacks, or an easy breakfast on the go.
Print
Pin
Save
Servings: 12
Calories: 224kcal
Ingredients
- 1 cup plain AP flour
- 1 cup wholemeal flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 very ripe bananas mashed
- ¼ cup maple syrup
- ½ cup plain Greek yogurt
- ½ cup olive oil
- 2 eggs
- 1 teaspoon vanilla
- ¼ cup crushed walnuts
Instructions
- Pre-heat the oven to 160C (350) fan-forced and line a 12-hole muffin tin with liners (mine made 15 but my cases were a little small.
- In a large bowl, combine the flours, baking powder, baking soda and salt and set it aside.
- In another bowl, use a fork to stir together the banana, maple syrup, eggs, yoghurt, oil and vanilla.
- Pour the wet ingredients into the dry and stir them together just until combined.
- Fold through the walnuts.
- Bake the muffins for 25-30 minutes or until a cake tester inserted in the middle comes out clean.
- Transfer to a wire rack to cool or gobble them up warm.
Nutrition
Calories: 224kcal | Carbohydrates: 26g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 238mg | Potassium: 141mg | Fiber: 1g | Sugar: 7g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
