Banana and Walnut Muffins are great lunch snacks for the kids or even parents. They are quick and easy to make and as an added plus they freeze very well so you can make a double or triple batch!
Freezing Tip for Bananas
This is a great recipe to use when your bananas start going all black and manky in the fruit bowl. They are too over-ripe to eat – but not too over-ripe to throw in the bin.
Peel them and place them in a ziplock bag and freeze the bananas – that way you will always have them on hand for recipes like this one, or for a Banana Smoothie or any other cooking!
Banana and Walnut Muffins
12
servings5
minutes20
minutes210
kcal25
minutesMoist, nutty, and comforting—these banana and walnut muffins are a classic bake. Naturally sweet with a crunchy walnut bite, they’re perfect for breakfast, snacks, or afternoon tea.
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Ingredients
2 tbsp Olive oil
2 medium Bananas-ripe, mashed
2 tsp Vanilla extract
1.25 cups Self raising flour wholemeal
2 tbsp Honey
2 tbsp Walnut
1 tbsp Nut seed mix
Directions
- Mix mashed bananas, honey, oil and LSA mix (we used this mix instead of seed nut mix) in a large bowl.
- Fold in remaining ingredients and mix.
- Spoon into a non-stick muffin pan (you can line them with muffin cases) and bake in a moderate oven for approximately 20-25 minutes.
Notes
- These Banana and Walnut Muffins freeze well. Cool to room temperature and pop up four in a large GLAD Snap Lock Bag. They freeze for up to three months.
- Note: LSA is Linseed, Sunflower and Almond meal and is available from the health food section of your supermarket.
I get what you’re saying about people living how they want, but this one isn’t really just a “lifestyle choice.”…