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Mini banana loaf muffins
Makes 12 | prep 30 mins | total time
Mini banana loaf muffins
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Makes 12 | prep 30 mins | total time
A banana loaf is one of very few cakes that can withstand a nutritious wholemeal flour without tasting boring and worthy. If you have mini loaf cases, you can bake them as individual loaves rather than as muffins. The riper your bananas the better!
Rate
Nutritional information (per serving)
Calories
219Kcal
Fat
10gr
Saturates
1gr
Carbs
27gr
Sugars
16gr
Fibre
3gr
Protein
4gr
Salt
0.3gr
Ingredients
- 2 ripe medium-large bananas, peeled
- 2 medium eggs
- 80ml sunflower or groundnut oil
- 80ml whole milk
- 170g wholegrain rye flour
- 1 rounded tsp bicarbonate of soda
- 125g light muscovado sugar
- 50g walnuts, finely chopped
- 30g raisins
- 30g banana chips, broken into pieces
Step by step
Get ahead
The banana muffins keep for 2-3 days in an airtight container, or can be frozen.
- Preheat the oven to 180°C, fan 160°C, gas 4, and line a muffin tin with cases. Coarsely mash the bananas in a medium bowl, then add the eggs, oil and milk, and whisk together until blended. Whiz the flour, bicarbonate of soda and sugar in a food processor until lump-free and blended, then tip into a large bowl and stir in half of the walnuts, plus the raisins.
- Pour the wet ingredients over the dry ones and stir to a lumpy mixture. Divide the mixture between the muffin cases. Mix the rest of the walnuts with the banana- chip pieces and sprinkle on top of the muffins, then bake for about 25 minutes, or until risen and firm.
- Turn the muffins out of the tin and leave to cool on a wire rack. Dust with icing sugar before serving.