Banana Walnut Muffins

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Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 12
Calories: 167kcal


  • 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


  • 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


Serving: 1muffin | Calories: 167kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g