Chiquita banana nut muffins

Chiquita banana nut muffins
Chiquita banana nut muffins
Snack
35 min
Normal
Vegetarian
1
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.
2
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.
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.

INGREDIENTS FOR 2 PERSONS

-
2 persons
+
3/4 cup golden caster sugar
1/2 cup unsalted butter
1 egg
1 tsp vanilla extract
1 1/2 cups wholemeal flour
1 tsp baking powder
1 pinch fine sea salt
1/4 cup walnuts, coarsely chopped
1/4 cup almonds, coarsely chopped
1/4 cup sunflower seeds
3 ripe Chiquita bananas
1/4 flaked almonds
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
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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