Ingredients
- 350 g ripe bananas (approx. 4 medium)
- 75 g granulated sweetener (Canderel Sugarly)
- 1 large egg
- 70 g melted butter or oil
- 180 g self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 50 g walnuts
Instructions
- Preheat your oven to 180 degrees Celsius.
- Line a muffin tin with with 12 muffin cases.
- Mash 300g of your banana in a large bowl with a fork.
- Mix in the granulated sweetener and egg with a wooden spoon until smooth.
- Stir in the melted butter.
- Sift in the flour, baking powder, baking soda and add the salt, cinnamon and 60g of the walnuts.
- Mix everything until just combined. Don’t overmix – just enough until the flour disappears.
- Spoon the batter evenly in to each muffin case.
- Slice the remaining 50g of banana into 12 slices and top each muffin with a slice.
- Sprinkle on the leftover 10g of nuts.
- Bake for about 20 minutes until the muffins are golden on top and a knife/toothpick comes out clean.
- Allow the muffins to cool in their tray before storing in airtight container at room temperature for 4 days
Nutrition
Serving: 1muffin | Calories: 167kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g
