Chiquita banana nut muffins

Chiquita banana nut muffins
Chiquita banana nut muffins
Snack
35 min
Normal
2.9
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.

1 3
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.
1/4 cup
sunflower seeds
3
ripe Chiquita bananas, mashed
3/4 cup
golden caster sugar
1/2 cup
unsalted butter, room temperature
unsalted butter
1
egg
1 tsp
vanilla extract
1 1/2 cups
wholemeal flour
1tsp
baking powder
1 pinch
fine sea salt
1/4 cup
walnuts, coarsely chopped
1/4 cup
almonds, coarsely chopped
Chiquita banana nut muffins
2 3
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
flaked almonds
Chiquita banana nut muffins
3 3
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
-
2 persons
+
3/4 cup
1/2 cup
1
1 tsp
1 1/2 cups
1 tsp
1 pinch
1/4 cup
1/4 cup
1/4 cup
3
1/4
Chiquita banana nut muffins
Nutritional values per person
270 kcal
Calories
12.3g
Fat
5.5g
Saturates
35.7g
Carbohydrate
17.7g
Sugars
3.5g
Fiber
4.7g
Protein
0.2g
Salt
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