Banana and walnut muffins

Enjoy this banana and walnut muffins recipe from Sealy UK and Rhiannon Lambert.

Banana and walnut muffins Image credit: Rhiannon Lambert for Sealy UK
Brought to you by Rhiannon Lambert for Sealy UK

These banana and walnut muffins are full of yummy walnuts which are a good source of tryptophan, the amino acid that helps make serotonin and melatonin and may support you with getting a better night’s sleep.

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Ingredients

  • 3 over-ripe bananas, peeled
  • 120 g plain flour
  • 120 g plain wholemeal flour or buckwheat flour
  • 1 tsp cinnamon
  • 2 free-range eggs
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • 60 g chopped walnuts, plus extra to sprinkle on top
  • 120 ml melted coconut oil or butter
  • 120 ml maple syrup or honey
  • 2 tbsp oats, to sprinkle
  • 1 tbsp brown sugar, to sprinkle

Instructions

1
Preheat the oven to 180oC/Gas Mark 4. Line a 12-hole muffin tin with paper cases.
2
In a large bowl, mash the 3 bananas. Whisk in the eggs, vanilla, maple syrup and coconut oil (or butter) until smooth.
3
In another bowl, mix together the flours, baking powder, bicarbonate of soda and cinnamon.
4
Fold the wet ingredients into the dry ingredients until combined. Stir in the walnuts. Fill each muffin case two- thirds of the way up. Sprinkle some oats, brown sugar and walnuts on top.
5
Bake for 12-15 minutes, until a toothpick inserted comes out clean.
6
Allow to cool in the tin for 5 minutes, then remove and either serve warm, or allow to cool completely.
Last updated 5 months ago

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