Banana and walnut muffins australia recipes - Breads amp

Author: Joel Thompson  

Banana muffins with chopped walnuts Start your day the healthy way with these gluten-free banana and walnut muffins. Quick, easy, moist & full of flavor.

Banana Nut Muffins

Banana Nut Muffins
Banana Nut Muffins. Quick, easy, moist & full of flavor. These delicious muffins are one of my all time favorites - soon to be yours, too!
Provided by: Amanda
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 15
Ingredients:
  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • You could use 1 1/2 cup all purpose flour without any whole wheat flour if you'd like
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • 1 stick salted butter (1/2 cup, melted)
  • 3 large ripe bananas (mashed)
  • 1/2 cup sugar
  • 1/4 cup dark brown sugar (packed)
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup - 1 cup walnuts (toasted if you'd like)
Nutrition:
  • Calories: 290 kcal
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 350°F.
  2. Whisk flours, baking soda, salt, nutmeg and cinnamon together in a large mixing bowl. Set aside.
  3. Melt butter. Set aside.
  4. In a separate mixing bowl, mash bananas with a fork. Mix in butter, both sugars, milk, egg and vanilla. Stir until well combined.
  5. Combine wet ingredients into dry ingredients. Stir until just combined - do not over mix.
  6. Fold in half the walnuts.
  7. Spoon batter evenly into 12 greased or paper lined muffin cups.
  8. Sprinkle remainder of walnuts over top of muffins.
  9. Bake for about 22 - 26 minutes or until muffins are golden brown and toothpick inserted into center comes out clean.
  10. Let muffins rest in pan on wire rack for 5 minutes. Remove from pan and let cool completely on rack.
  11. Enjoy :)
Notes: Banana Nut Muffins - Honest to Goodness, Method · Pre-heat fan-forced oven to 180°C. · In a medium bowl whisk together eggs and milk. Mix in banana. · Add almond meal, baking powder, vanilla bean seeds

Banana Walnut Muffins

Banana Walnut Muffins
Banana muffins with chopped walnuts
Provided by: Kathy
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 15 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
  • 2 cups flour
  • 3 teaspoons baking powder
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup butter (melted)
  • ½ cup milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup mashed ripe bananas (about 3 bananas)
  • 1 cup chopped walnuts
Nutrition:
  • Calories: 177 kcal
  • Carbohydrate: 25 g
  • Protein: 3 g
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Cholesterol: 25 mg
  • Sodium: 65 mg
  • Fiber: 1 g
  • Sugar: 11 g
  • Serving Size: 1 muffin
How to cook:
  1. Mix flour, baking powder, sugar, cinnamon and salt together in a large bowl.
  2. In a separate bowl, mix butter, milk, eggs and vanilla together.
  3. Add liquid mixture into dry mixture. Stir just until combined.
  4. Add bananas and walnuts. Stir.
  5. Add batter to sprayed muffins tins (or tins lined with paper liners)
  6. Bake at 375°F for 16-18 minutes until a toothpick inserted in the center comes out clean
  7. Let cool in tins for a few minutes, remove from tins and then continue cooling on a baking rack.
Notes: Vegan Banana Walnut Muffins, These vegan banana walnut muffins are so soft and full of flavour thanks to the combination of banana, cinnamon and crunchy walnuts,

Banana and walnut muffins

Banana and walnut muffins
Start your day the healthy way with these gluten-free banana and walnut muffins.
Provided by: Not available
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 18 servings
Number of ingredients: 10
Ingredients:
  • 3 very ripe bananas
  • 59.40 gm brown sugar
  • 125.00 ml fruit-flavoured yoghurt, (eg. mango, apricot)
  • 2 eggs
  • 60g melted butter or margarine
  • 500.00 ml Wheat & Gluten Free Muesli
  • 130.00 gm rice flour
  • 8.00 gm gluten-free baking powder
  • 28.75 gm walnuts
  • 62.50 ml Wheat & Gluten Free Muesli, extra
Nutrition:
  • Calories: 41.12 calories
  • Fat: 6.6 grams fat
  • Saturated Fat: 2.9 grams saturated fat
  • Carbohydrate: 25.1 grams carbohydrates
  • Sugar: 9.1 grams sugar
  • Protein: 3.8 grams protein
  • Cholesterol: 26.1 milligrams cholesterol
  • Sodium: 59.7 milligrams sodium
How to cook:
  1. Peel bananas. Mash with a fork until smooth.
  2. Place into a large bowl with sugar, yoghurt, eggs and butter. Stir well to combine.
  3. Add muesli, flour, baking powder and walnuts to banana mixture. Mix well.
  4. Spoon mixture into greased cups of a muffin tin. Sprinkle with extra muesli. Bake in a moderate oven (180°C) for 20 minutes or until golden. Cool. Store in an airtight container.
Notes: Easy Banana Nut Muffins (Bakery Style), 280 grams (2 cups) plain flour or all purpose flour · 135 grams (3/4 cup) brown sugar · 50 grams (1/4 cup) caster sugar or granulated sugar

Matt Moran's banana, walnut and maple muffins

Matt Moran's banana, walnut and maple muffins
These muffins are not only totally tasty but also completely refined sugar free. Win win!
Provided by: Matt Moran
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 15 servings
Number of ingredients: 11
Ingredients:
  • 100g sultanas
  • 100g coconut oil, melted
  • 1 cup (250ml) maple syrup
  • 2 eggs
  • 6 ripe bananas, 4 mashed, 2 finely chopped
  • 1/2 cup (125ml) milk
  • 265g white spelt flour
  • 2 1/2 tsp baking powder
  • 1 vanilla pod, split, seeds scraped
  • 1/2 tsp ground allspice
  • 150g walnuts, finely chopped
How to cook:
  1. Preheat oven to 180°C. Line 15 holes of two 12-hole 80ml (1/3-cup) muffin pans with muffin cases.
  2. Place sultanas and 2 cups (500ml) boiling water in a heatproof bowl for 5 minutes to soften. Drain and rinse under cold water.
  3. In a separate bowl, whisk oil, 2/3 cup (165ml) maple syrup, eggs, mashed banana, milk and sultanas until combined. In a separate bowl, combine flour, baking powder, vanilla seeds, allspice and 1/2 tsp salt flakes. Add wet ingredients to dry ingredients and stir to combine. Divide batter between prepared pans. Sprinkle with walnut and chopped banana. Bake for 25 minutes or until a skewer inserted into a muffin comes out clean.
  4. Meanwhile, place remaining 1/3-cup (80ml) maple syrup in a saucepan over medium heat and bring to the boil. Drizzle over muffins as they come out of oven. Set aside to cool before serving.
Notes: Banana and walnut muffins, 3 very ripe bananas · 1/3 cup brown sugar · 1/2 cup fruit-flavoured yoghurt, (eg. mango, apricot) · 2 eggs · 60g melted butter or margarine · 2 cups Healtheries
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