Banana And Walnut Muffins Recipe

Name: Banana And Walnut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ripe bananas; 1/3 cup brown sugar; 1/2 teaspoon vanilla essence; 3/4 cup margarine, melted; 1/4 cup skim milk; 1 egg; 2/3 cup whole wheat self-rising flour; 2/3 cup white self-rising flour; 1/4 teaspoon bicarbonate of soda; 1/2 cup walnuts, chopped

Servings: persons

3 ripe bananas
1/3 cup brown sugar
1/2 teaspoon vanilla essence
3/4 cup margarine, melted
1/4 cup skim milk
1 egg
2/3 cup whole wheat self-rising flour
2/3 cup white self-rising flour
1/4 teaspoon bicarbonate of soda
1/2 cup walnuts, chopped

1
Preheat oven to 200u00b0C Brush a little of th emargarine over muffin pans.
2
Mash bananas in a mixing bowl, add sugar, vanilla and the remaining margarine and mix well.
3
Break the egg into cup or small bowl and beat lightly with a fork. Stir the egg and milk into the banana mixture.
4
Stir in flour, bicarbonate of soda and half the walnuts and mix until just combined. Spoon mixture into the repared muffin pans and sprinkle remaining walnuts over the top of the muffins.
5
Bake until risen, cooked through, and golden brown, about 15-20 minutes.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 ripe bananas, 1/3 cup brown sugar, 1/2 teaspoon vanilla essence, 3/4 cup margarine, melted, and more.

Yes, Banana And Walnut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana And Walnut Muffins

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