Looking for the perfect Breakfast Muffins? These Banana & Walnut Muffins are it. Make them fresh in the morning or make them the day before & heat in the oven before serving. Baking them without patty pans gives them a lovely crust on the outside & the crunchy topping helps to finish these delicious treats! Serve warm with butter for extra decadence :)
Preparation Time: 15 mins
Cooking Time: 20 mins
2 Cups Self Raising Flour
1 Cup Plain Flour
1 tsp Bi Carb Soda
1 3/4 Cups Brown Sugar
3 Bananas - Mashed
1 1/4 Cups Milk
3/4 Cups Canola Oil
1 Cup Chopped Walnuts
1/2 Cup Brown Sugar
1/4 Cup Plain Flour
3/4 Cup Chopped Walnuts
60g Butter - Softened & Chopped
Preheat Oven to 200 Degrees Celsius
Grease 16 Muffin Pans with Canola Spray
Sift the Dry ingredients together in a large bowl
Add the Chopped walnuts
Combine the Wet ingredients & add to the Dry ingredients
Stir quickly to combine but don't over mix.
Add the Banana
Set aside & create Topping
Rub butter into sugar and floir with your fingertips until just combined.
Using an ice cream scoop, fill muffin pans at 3/4 capacity & sprinkle with the topping.
Bake for 20mins
Allow the muffins to cool in the tray for 10 mins before transferring them onto a wire cooling rack.
Serve warm alone or with butter!