You can blame my friend Lexi for my new-found obsession with muffin making. She used to make delicious muffins on her days off and bring them into work for a treat. As I have only recently cracked baking them I was always a little bit jealous of her spatula wielding skills.
Banana nut muffins have always been my favourite, I’m so pleased to have finally mastered them. They’re deliciously moist but with plenty of texture from the nuts and just enough sweetness not to feel so much like cake that you feel guilty for eating them for breakfast.
These are pretty quick to make so you could easily whip up a batch for a special weekend breakfast treat. Mr Colonial Cravings and I shall be munching on them for breakfast whilst we road trip down the East coast.
Makes 8 big muffins or 6 large & 6 mini muffins
100g plain flour
40g whole wheat flour
1/2 tbsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp ground cinnamon
pinch of grated nutmeg
pinch of salt
80g chopped mixed nuts/seeds
1 medium very ripe banana
50g maple syrup
40g butter, melted
Pre-heat your oven to 190°c and line a muffin tin with cupcake wrappers.
Sift the flours, raising agents, spices and salt together into a mixing bowl. Stir in the nuts.
In a separate bowl, mash together the banana and the maple syrup. Lightly beat the egg, buttermilk and melted butter so that they are well combined. Add in the mashed banana.
Finally add the wet ingredients to the dry and mix using only 3-4 strokes. You might still have pockets of dry flour but they should magically disappear whilst the muffins bake.
Divide the mixture evenly between the cupcake liners, you can fill them almost to the top if you want that puffed up ‘shop bought’ look. Sprinkle a few extra nuts on the top if you like.
Bake for 15-18 minutes, until they have risen and turned a lovely golden colour.
Leave the muffins to cool a little on a wire rack before enjoying but they are really good warm.