Banana and nut muffins

Name: Banana and nut muffins
Total time: 40 min
Yield: makes 12 muffins
Ingredients: self-raising flour 250g; baking powder 1 tsp; ground almonds 25g; light brown muscovado sugar 75g; bananas 3 very ripe, 1 chopped; peanut, almond or other nut 100g; eggs 2; natural yogurt 100g; toasted flaked almonds 60g; golden icing sugar 125g

40 minutes + cooling
makes 12 muffins
Easy

These banana and nut muffins are easy to make and under 300 calories each - make a batch for breakfast

January 28, 2019 at 10:43 am

Ingredients

self-raising flour 250g
baking powder 1 tsp
ground almonds 25g
light brown muscovado sugar 75g
bananas 3 very ripe, 1 chopped
peanut, almond or other nut 100g
eggs 2
natural yogurt 100g
toasted flaked almonds 60g
golden icing sugar 125g

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6. Line a 12-hole muffin tin with muffin cases. Tip the flour, baking powder, almonds and sugar into a large bowl. Mix the mashed banana with the nut butter, eggs and yogurt until the mixture is smooth, using a hand blender if you have one. Fold the wet mixture and the dry mixture together along with the chopped banana and half the flaked almonds – don’t worry if it looks a bit lumpy.
Step 2

Divide the mixture between the cases and bake for 15-20 minutes, or until the muffins have risen and are golden. Cool.
Step 3

Mix the icing sugar with a little water to make it runny enough to drizzle, but thick enough not to run off the muffins. Spoon a little onto each muffin and add some flaked almonds.