A delicious recipe by Vicky Foord. 

makes 12 I prep time = 10 minutes I cooking = 25 minutes  

Ingredients:  

  • 4 ripe bananas (mashed) 
  • ¾ cup chopped walnuts (anti-inflammatory ingredient) 
  • ½ cup Extra Virgin Olive Oil (anti-inflammatory ingredient) 
  • 2 eggs  
  • ¼ cup brown sugar  
  • 1 teaspoon bicarb soda 
  • 1 teaspoon baking powder 
  • ½ tablespoon vanilla essence 
  • 2 teaspoons cinnamon (anti-inflammatory ingredient) 
  • 1 ½ cups wholemeal self-raising flour  

Method:  

  1. Preheat oven to 180°C (160°C fan-forced). Line twelve 80ml (1/3-cup) capacity muffin tins with paper cases.   

  2. In a large bowl, beat sugar and oil with an electric mixer until creamy. Add eggs and vanilla essences beat well. 

  3. Sift wholemeal flour, baking powder, bicarb soda and cinnamon in a separate large bowl.
     
  4. Combine wet ingredients with dry ingredients, then fold in the mashed bananas and walnuts. Spoon mixture into lined muffin tins. Sprinkle extra chopped walnuts on top of each muffin (optional). Bake for 20 - 25 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool. Serve muffins warm or at room temperature.  

 

Nutritional Information  

per serve  

Energy  

 1014 kJ  

(241 cal)  

Total Fat  

14g  

Saturated Fat  

 1g 

Carbohydrate  

 26g 

Sugar  

 10g 

Fibre  

 3g 

Sodium  

55mg 

Protein  

 5g  

 

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