Banana Walnut Breakfast Muffins

Start your day right with these banana walnut breakfast muffins, packed full of our delicious Californian Walnuts. This is a great recipe to bake on the weekend and then you’re fully prepped for the week ahead.

This delicious, fibre-packed muffin recipe was created by @goodmoodfook.uk, in collaboration with California Walnuts.

10 mins

Basic

MAKES 12

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INGREDIENTS METHOD

1 x 100g Whitworths Californian Walnuts, roughly chopped
4 small bananas or 3 large bananas, ripe and peeled
1 large egg
2tbsp coconut or vegetable oil
90g plain yogurt
50g light brown sugar
75g honey
1tsp vanilla extract
1tsp baking powder
1tsp cinnamon
220g self-raising or wholewheat flour
Walnut Topping (optional): 1 x 100g Whitworths Californian Walnuts
15g butter, melted
2tbsp light brown sugar

Preheat the oven to 180C Fan and line a 12-hole muffin tray with 12 muffin cases.
In a large mixing bowl, mash the bananas with a fork until nearly smooth.
Whisk in the egg, yoghurt and oil followed by the brown sugar, honey and vanilla.
Once combined, gently mix in the flour, baking powder, cinnamon and a pinch of salt.
Fold in the walnuts until well incorporated then divide the mixture between the 12 muffin cases.
If making the walnut topping, combine all the ingredients in bowl until the walnuts are well-coated. Top each muffin batter with the walnut mixture.
Bake for 20 minutes, until an inserted comes out clean and the muffins are golden brown.
Leave the muffins to cool for 5 minutes in the tin then transfer to wire rack to cool completely. Store in an airtight container for up to 5 days!

Banana Walnut Breakfast Muffins

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Banana Walnut Breakfast Muffins

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