RECIPES BAKING FREEZER COOKING BREAKFASTS

Banana and Walnut Muffins

Banana and Walnut Muffins

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 7
Difficulty Easy

Rating (click to rate)

3.5 based on 26 ratings.

Ingredients

  • 2 tbsp Olive Oil
  • 2 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

Nutrition Information

Qty per
30g serve
Qty per
100g
Energy 12.433333333333kcalcal 42.035486741072kcalcal
Protein 0.3125gg 1.0565219522723gg
Fat (total) 0gg 0gg
 - saturated 0gg 0gg
Carbohydrate 2.38gg 8.0464711885055gg
 - sugars 0.088333333333333gg 0.29864353850896gg
Dietary Fibre 0.10416666666667gg 0.35217398409075gg
Sodium 36.521666666667mgmg 123.47501621409mgmg

Nutritional information does not include the following ingredients: Olive oil, Bananas, Honey, Walnut, Nut & seed mix

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Banana and Walnut Muffins

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!

Method

  1. Mix mashed bananas, honey, oil and LSA mix (we used this mix instead of seed & nut mix) in a large bowl.

  2. Fold in remaining ingredients and mix.

  3. 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.

Recipe Hints and Tips:

  • 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.

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!

 

 

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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