Banana muffins with cinnamon and walnuts

Soft muffins with ripe banana, cinnamon and roughly chopped walnuts. Delicious with coffee, for breakfast or as a sweet snack.

Serves: 4
Preparation: 20 minutes
Cooking: 22 to 28 minutes
Total time: approximately 45 minutes

Ingredients

• 4 overripe bananas, approximately 380 to 420 grams in total without the peel
• 300 grams of plain flour
• 3 teaspoons of baking powder
• 1½ teaspoons of ground cinnamon
• ¼ teaspoon of fine sea salt
• 125 grams of unsalted butter
• 140 grams of light brown soft sugar
• 2 medium eggs
• 100 grams of walnuts
• 12 paper muffin cases or extra butter, for greasing

Preparation

1. Preheat the oven
   Preheat the oven to 180 °C conventional heat.
2. Prepare the muffin tin
   Place 12 paper cases in a standard muffin tin. Grease the wells thoroughly with butter if you are not using paper cases.
3. Mash the bananas
   Peel the bananas and mash them with a fork in a large bowl. Small pieces of banana may remain visible.
4. Melt the butter
   Melt the butter over a low heat or in the microwave. Leave the butter to cool until lukewarm.
5. Chop the walnuts
   Roughly chop the walnuts. Optionally, set aside approximately 20 grams to sprinkle over the muffins.

Method

1. Mix the dry ingredients
   Mix the flour, baking powder, cinnamon and salt in a bowl.
2. Make the wet mixture
   Add the brown sugar to the mashed banana and stir. Then mix in the lukewarm melted butter and the eggs.
3. Mix the batter
   Add the flour mixture. Briefly fold everything together until no dry flour is visible. Do not mix for longer than necessary.
4. Add the walnuts
   Fold most of the walnuts into the batter.
5. Divide the batter
   Divide the batter between the muffin cases. Fill each case about three-quarters full. Scatter the reserved walnuts over the top.
6. Bake the muffins
   Bake the muffins in the middle of the oven for 22 to 28 minutes, until golden brown and cooked through. Check from 22 minutes onwards with a skewer. It may come out with a few moist crumbs, but not with wet batter.
7. Cool the muffins
   Leave the muffins in the tin for 5 minutes. Then remove them from the tin and leave them to cool further on a wire rack.

Storage

Store the muffins covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

Freeze fully cooled muffins individually or in pairs. Preferably use them within 2 to 3 months. Allow them to defrost at room temperature or warm them briefly in a moderate oven.