Go Back

Banana Nut Muffins

These banana muffins are fluffy moist and delicious. The best bananas for this recipe are those that are spotty and overripe they will give the best flavour and sweetness. They are quick and easy to make, place dry ingredients in a mixing bowl add wet ingredients then mix to form a batter, measure out into muffin tins and bake. Enjoy them as a breakfast treat or a little something sweet. Pack them in your child's lunch box.
Print Recipe Pin Recipe
Prep Time 20 minutes
Servings 12

Equipment

  • 2 Mixing bowls
  • 1 muffin tray to make 12 muffins or muffin liners

Ingredients
  

PREHEAT OVEN to 200degrees Celsius 15 minutes before baking

DRY INGREDIENTS

  • 290g or 2 cups plain flour
  • 1 teasp baking powder
  • 1 teasp baking soda
  • 1/2 teasp salt
  • 65g or 1/2 cup coconut sugar
  • 55g or 1 cup roughly chopped pecan or walnuts

WET INGREDIENTS

  • 255g or 1 cup mashed banana (3 medium ripe bananas)
  • 210 or 1 cup plant based milk
  • 45g or 1/3 cup light tasting oil
  • 1 tbsp apple cider vinegar or lemon juice
  • 1 teasp vanilla extract

Instructions
 

METHOD

  • PREPARE AND GREASE MUFFIN TRAY OR LINE WITH LINERS
  • * Into a mixing bowl sift flours and add sugar
    * In a separate bowl mash ripe bananas until smooth to measure 1 cup, then add milk, oil, apple cider vinegar and vanilla 
    * Add dry ingredients into the wet, mix briefly to combine. The less you stir the mixture the fluffier the muffins will be when baked, fold in pecan nuts.
    * Spoon batter into muffin tins filling to 3/4 full
    * Place muffin tray in pre heated oven and bake at 200 degrees celsius for 15 minutes, then turn heat down to 180 degrees and continue to bake for a further 8 minutes or until a tooth pick comes out clean and muffins are golden in colour.
    *Remove from oven and cool.
    *Store in an air tight container in a cool place.