Banana, Walnut and Cinnamon Muffins



Moist and sweet muffins.



Cake tin needed

12-hole muffin tin

Ingredients

300g plain flour

¾ tsp salt

1½ tsp baking powder

½ tsp bicarbonate of soda

2 tsp cinnamon plus extra to sprinkle

160g caster sugar plus extra to sprinkle

375ml buttermilk

1 egg

½ tsp vanilla extract

70g melted unsalted butter

400g mashed peeled bananas

Handful of chopped walnuts

Preheat the oven to 170 ° C.

Place muffin cases into the muffin tin.

Put the flour, sugar, salt, baking powder, bicarbonate of soda and cinnamon in a large bowl and beat with whisk until combined.

Put the buttermilk, egg and vanilla extract in a jug and mix to combine. 

Slowly pour into the flour mixture and beat on slow speed until all the ingredients are incorporated.

Pour in the melted butter and beat until incorporated.

Stir in the bananas and walnuts with a wooden spoon until evenly dispersed.

Spoon the mixture into the paper cases until two-thirds full and sprinkle a little extra sugar and cinnamon over the tops.

Bake for 20-30 minutes until golden brown.

Leave the muffins in the tray to cool slightly and then turn out onto wire rack to finish cooling completely.