Olive Magazine
Banana Nut Muffins Recipe

Banana and nut muffins

Published: January 28, 2019 at 10:43 am
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  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy
  • Makes 12 muffins

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

Nutrition:
NutrientUnit
kcal279
fat9.8g
saturates1.9g
carbs39.4g
fibre1.2g
protein7.8g
salt0.4g
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Try these banana and nut muffins, then check out more muffin recipes such as our classic banana muffins, breakfast muffins, healthy muffins and chocolate chip muffins.

Ingredients

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

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.

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