banana muffin with nuts & seeds Recipe

banana muffin with nuts & seeds

Copy & Paste into your blog!

Ingredients

  • 300 g wholemeal flour
  • 1/8 tsp salt
  • 1 tbsp baking powder
  • 180 ml whole milk
  • 2 eggs
  • 200 g very ripe bananas (unpeeled weight, around 2 medium bananas)
  • 200 g butter
  • 150 g dark muscovado sugar
  • 50 g nuts and seeds of your choice (I used hazelnuts, sunflower seeds, pumpkin seeds and white sesame seeds)
  • 1 tbsp maple syrup

How to make banana muffin with nuts & seeds


Although I wouldn't call this "healthy", it's a lot better than shop-bought muffins as the recipe doesn't use highly refined ingredients. Makes 12 muffins.

  1. Preheat the oven to 180 deg celcius.
  2. Line the muffin cups with paper liners or grease and flour.
  3. Chop nuts and seeds finely and stir in maple syrup. Set aside.
  4. Sift flour, salt and baking powder into a large bowl. Add the bran that has been sifted out back into the flour.
  5. Combine milk and eggs in another bowl and beat together with a fork briefly.
  6. Melt butter (I do this in a bowl over a saucepan of simmering water to avoid burning the water) and allow it to cool briefly, then stir in the sugar and mix very well. Dark muscovado sugar tends to clump together.
  7. Chop bananas finely. I usually leave bananas to blacken in their skins before using them for baking. You can also mash the bananas if you like a muffin with no bits, or half-mash, and half-chop. Add bananas to sugar and butter mixture.
  8. Add the egg-milk mixture to the flour, fold quickly with a metal spoon. Then add the banana-butter-sugar mixture and fold again. Leith's Cooking Bible says no more than 20 folding strokes, but I had to use 28 before the mixture was moistened. There will be some bits of flour still and clumpiness, but that's OK for muffin-making.
  9. Spoon ino the muffin cups. Top with the nut-seed-maple syrup mixture. Work quickly as the baking powder will start to work once the wet ingredients have been mixed into the dry.
  10. Bake for about 20 minutes until well-risen and the tops of the muffin should spring back when gently pressed. Transfer the muffins to a wire rack to cool, but these are best warm.
  • yongfook
    yongfook says

    delicious and great pic - I love the print background!

  • Judy
    Judy says

    I agree..it really sets off the muffin..if that's possible!?

  • iconsam
    iconsam says

    Now that's a hearty healthy muffin.

  • JaiLovesCake
    JaiLovesCake says

    wowww yummy. see jon-tard im not picky? this does look hearty n healthy as sam said. ..gets out the clotted cream and jam ... now we're open for business lol

  • tommy
    tommy says

    Thanks, I thought it'll be a good use for my stash of fabrics. Have you heard of clotted cream butter, jai?

  • JaiLovesCake
    JaiLovesCake says

    yes indeed tommy. i LOVE it. artery-clogging delicious :D

  • tommy
    tommy says

    I saw it in the shops but haven't had the courage to try it yet. It might be addictive. How is clotted cream butter different to regular already-artery-clogging butter?

  • serenac
    serenac says

    have you tried neal's yard clotted cream, tommy? it's amazing. i love the picture, as always,

  • tommy
    tommy says

    I haven't, but that's why I spotted the clotted cream butter!

  • JaiLovesCake
    JaiLovesCake says

    it tastes cleaner , and smoother. goes so well with sweetbreads , muffins and crusty bread . it isssssss addictive

  • tommy
    tommy says

    Oh, you're making me feel like rushing out righ now to get some...

Register or login to add a comment!

Share