muffin break

Just made lovely lovely banana walnut muffins. Can do this as have freezer full of black bananas.


Black banana is NOT exotic new variety.

Is what you get when you have far more bananas than you can use!

Filmed a TV commercial about healthy breakfasts and was given many many bananas by lovely banana company - would have been churlish to refuse - after all Free stuff!

made banana cakes, ate them, made more and gave some away, finally froze remaining bananas as utterly sick of banana cake - who knew that could happen? Cake is like oxygen to me. Anyway now utterly fed up with avalanche of frozen banana's cascading onto floor every time I open freezer. So made up new recipe.

Spicy banana walnut muffins with crunchy nut crumble topping. Had one warm with coffee - sooo good.

Muffins freeze well - as do bananas so don't actually have to eat whole batch- but probably will.

Banana walnut crumble top muffins

Muffin mixture begins to rise as soon as you add liquid to it. For the lightest muffins ensure you have everything else ready before adding the wet ingredients to the mixture. In this case, grease the pans, and make the topping first.

2 cups self raising flour
½ tsp baking powder
1 cup sugar
1 tsp mixed spice
½ tsp cinnamon
2/3 cup chopped walnuts
1 cup mashed banana 1-2 bananas
100 g melted butter or olivani
1 cup milk
1 egg

Topping
1/3 cup chopped walnuts
2 tbsp brown sugar
½ tsp mixed spice
2 tbsp pl flour
1 ½ tbsp butter

Pre heat the oven to 210°
Grease a 12 cup muffin pan.
Prepare the topping by pulsing the ingredients together in a processor or rub the butter into the dry ingredients with your finger tips then mix in the chopped nuts.
In a mixing bowl combine the flour, baking powder, sugar, spices and chopped walnuts. Mash the bananas and set aside. In a separate bowl, melt the butter and add the milk, mashed banana and a lastly the egg.
Fold into the dry ingredients using a large metal spoon. Do not over mix. Spoon into the prepared muffin pan and top each muffin with a sprinkle of the crumble topping.
Bake for 15 minutes or until golden, well risen and springy when gently pressed.