Honey nut banana muffins
bake
Makes 12 (so half it)
Ingredients
125g chopped hazelnuts
150g honey
350g ripe banana, peeled
75ml sunflower oil
2 medium eggs (or chia eggs)
200g plain flour
100g wholemeal or spelt flour
2 tsp baking powder
2 tsp ground cinnamon
Method
- If you like, and if you have the time, first lay the chopped nuts out on a tray and bake in the oven for about 10 minutes at 180C (160C fan-assisted)/350F/gas mark 4 – this isn’t essential, but it does help to give the muffins a nuttier flavour.
- Put the nuts, pre-baked or otherwise, in a saucepan with the honey, bring to a boil, then set aside to cool until just warm. Mash the banana, then beat into the honey and nut mix, along with the oil and eggs, until evenly mixed through. Sift in the flour, baking powder and cinnamon, and fold in gently until there are no obvious lumps of flour in the mix.
- Line a dozen-pocket muffin tray with muffin cases, three-quarter fill each of these with spoonfuls of the mixture, and bake at 180C (160C fan-assisted)/350F/gas mark 4 for about 25 minutes, until a skewer poked into the centre of the muffins comes out clean.
- Remove the tray from the oven, carefully lift out the muffins and leave them to cool on a wire rack. If you want to make these for breakfast or brunch, the mixture can be made up and left in the refrigerator overnight: the colour will darken slightly, but the flavour will still be rich and sweet.