Low fat recipe for Banana and Walnut Muffins – the fruity and nutty flavours work well together.

150g self-raising wholemeal flour
150g self-raising white flour
2 tablespoons soft light brown sugar (plus extra for sprinkling)
65g walnuts, chopped
3 large ripe bananas, peeled
3 Tbsp sunflower oil
2 eggs, lightly beaten
5 Tbsp soured cream
2 Tbsp clear honey

How to
Pre-heat oven to 200C (400F). Grease a 12-cup muffin tin or line the cups with paper muffin gcases.

Mix flours, sugar and walnuts in a large bowl. In a separate bowl, mash the bananas with a fork or potato masher until fairly smooth, then stir in the oil, eggs, soured cream and honey.

Add the wet ingredients to the dry ingredients and mix briefly, unilt just combined. Spoon the batter into the prepared muffin cups, dividing it equally. Sprinkle each muffin with a little sugar.

Bake in the oven for about 20 minutes or until risen and golden. Allow to cool in the tin for 10 minutes, then turn out onto a wire rack.

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