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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
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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.
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Step 2
Divide the mixture between the cases and bake for 15-20 minutes, or until the muffins have risen and are golden. Cool.
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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.
Nutritional Information
- Kcals 279
- Fat 9.8g
- Saturates 1.9g
- Carbs 39.4g
- Fibre 1.2g
- Protein 7.8g
- Salt 0.4g
