Which usually means having a bit of a lie in, maybe a little brunch and doing anything possible to avoid that Sunday night fear… oh, the spooky emails that await you on a Monday morning.
I think this recipe can help ease the pain of any morning, really. It’s easy, delicious and can easily be made from things you probably already have lying around in the cupboards.
Banana, honey and walnut is a classic combination and putting this into muffin form just makes for a more portable breakfast.
What usually happens is that I’ll get a bunch of bananas early on in the week and occasionally will have leftover ones by the weekend. Don’t let these little gems go to waste. Your overripe bananas will be sweet and in their prime for some delicious buttery baking. This recipe is still non-fussy, just adds a few nuts and a crumb topping for added fun.
Banana Walnut Crumb Muffins
Makes a dozen
2 cups of flour (I did one cup whole wheat and 1 cup plain)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 tablespoon cinnamon
2/3 cup of crushed walnuts
1 teaspoon vanilla extract
5 tablespoons melted butter
2 medium to large bananas, mushed up
Just under a 1/2 cup of honey
I used coconut milk for this recipe because that’s basically what I had in my fridge and needed to use it, but normally I would use skim milk. If you’re using something thicker like whole milk you might only want to add in 2/3 of a cup.
1. Preheat oven to to 350 degrees fahrenheit (176 degrees celsius) and line cupcake/muffin pan with paper liner.
2. Place all dry ingredients in a small bowl (flour, salt, baking soda, cinnamon) and mix gently together
3. In a large bowl use a mixer to blend, egg, melted butter, honey, and vanilla for 3-5 minutes. Mix should be a little bit fluffy – whip that egg!
4. Add in milk and mushed up banana – gently mix until incorporated.
5. Add flour mixture in at least two batches. Make sure batter is fully mixed. Remember it will be a bit lumpy due to the bananas.
6. Add walnuts and gently mix until evenly distributed.
7. Pour batter into muffin pan until about 2/3 full
1 cup plain flour
1/3 cup sugar (I did a mix of brown sugar and granulated)
1/2 teaspoon of cinnamon
1/8 teaspoon on salt
1/3 cup melted butter
1/2 crushed walnuts
1. Combine all ingredients with hands or spatula until the ‘crumbs are formed. Then sprinkle crumb mixture of uncooked banana muffin batter.
Once crumb topping is on the muffins- put them in the oven for about 25 minutes. When done go for the toothpick test to make sure there’s no batter sticking, the crumb topping should be golden brown.
And there you have it.
These are definitely best eaten when hot, but will be good for up to two days.