It’s holiday time!
And every mom under the sun knows that, the moment school’s out for summer, children starts being hungry 24/7. You also want to be reasonably responsible and try to not have your kids snack on junk food too much.
Mené van der Westhuizen makes this delectable banana and nut muffins for her young ones, Mehan and Stephné to feast on. Not only is these muffins flavourful, it’s packed with goodness – all the right stuff to provide energy to make the most of long, summer’s days.
To make the banana and nut muffins, you will need:
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups mashed bananas (3 large, ripe bananas)
6 tablespoons unsalted butter, melted (or melted coconut oil)
2/3 cup brown sugar (or coconut sugar)
1 large egg, at room temperature
1 teaspoon pure vanilla extract
30ml milk/ milk alternative.
Optional: 1 cup chopped walnuts, pecans, or chocolate chips
Method:
Preheat oven to 218° C Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
In a large bowl mash the bananas.
Beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk.
Pour the dry ingredients into the wet ingredients, then beat until combined. (Batter will be thick)
If adding nuts or chocolate chips, fold them in now.
Spoon the batter into liners.
Bake for 5 minutes at 218° C then, keeping the muffins in the oven, reduce the oven temperature to 177°C. Bake for an additional 16–18 minutes (For mini muffins, bake 12–14 total minutes at 177°C) or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack.
Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
