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Banana and Walnut Muffins

This simple recipe with healthy ingredients will make 12 tasty muffins, ideal for lunchboxes, tea time treat or with morning coffee.  Natural sweetness comes from the bananas, so the added sugar can be significantly reduced.  These muffins also freeze well for about 4 weeks. 

2 ripe bananas – mashed

50g walnuts – coarsely chopped

125g wholewheat flour

2 level tsp. baking powder

1 medium egg

2 tbsp. light brown sugar

50g natural yoghurt

50ml sunflower oil


Preheat the oven to 180C.

Place 12 paper muffin cases in a muffin tin.

In a large bowl mix the dry ingredients together.  Add the egg, yoghurt and oil to this dry mix and incorporate well.  Then add the mashed banana and mix in well.

Divide this mixture between the 12 muffins cases and place in the centre of the oven.

Bake for 18-20 minutes until golden brown and a skewer inserted in the centre of the muffins comes out clean.

Remove from the oven and place muffins on a wire rack to cool.

Bananas contain good levels of B group vitamins, including B5 which helps the formation of the immune systems killer cells.  They also contain vitamin C which enhance immune function.

Walnuts are a rich source of protein and essential fats, helping maintain sharp cognitive function, memory recall and overall good health and wellbeing.

Eggs are a high-quality protein, containing all the essential amino acids and many nutrients involved in energy production.