Snack
35 min
Normal
3
Vegetarian

These deliciously nutty muffins are perfect for breakfast or an afternoon snack. Filled with a selection of nuts and seeds, they’ll satisfy any craving.

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Preheat the oven to 170ºC/325ºF/gas 3. Line a 12 hole muffin tin with paper muffin cases.

Place the golden caster sugar and butter in a bowl and beat using an electric mixer until light and fluffy, about 3 minutes. Add the egg and vanilla extract and beat until combined then add the wholemeal flour, baking powder and salt. Beat on a low speed until just incorporated.

Stir through the walnuts, almonds, sunflower seeds and mashed Chiquita banana until evenly dispersed.
Chiquita banana nut muffins
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Spoon the mix into the pre prepared muffin cases so that they are three-quarters full, and sprinkle with the flaked almonds. Place on the middle shelf of the preheated oven and bake for 18-20 minutes until risen and lightly golden.
1/4 cup
Chiquita banana nut muffins
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Leave to cool in the tin for 5 minutes before removing the muffins onto cool on a wire rack, or enjoy warm.

TIP: Replace 20g / 1/4 cup of the nuts with blueberries for a fruity kick.
Chiquita banana nut muffins
Chiquita banana nut muffins
Nutritional values per person
270 kcal
12.3g
5.5g
35.7g
17.7g
3.5g
4.7g
0.2g

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