This recipe is great when you have a bunch of overripe bananas around the house. I added walnuts, strawberries and blueberries for added crunch and a hint of tartness from the berries. Try out my version of moist Banana Muffins loaded with nuts and berries.
See how I bake these yummy muffins by clicking on the image below to view my video tutorial.
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YouTube link: https://youtu.be/w9wxDeFv9Rw
Makes about 20 small muffins
- 450 g very ripe bananas mashed
- 150 g salted butter softened
- 3 extra large eggs 70 g each beaten
- 2 tsp vanilla extract
- 100 g raw sugar
- 250 g plain flour
- 2 tsp baking powder
- ½ tsp baking soda
- 125 g walnuts toasted and roughly chopped
- 100 g blueberries
- 100 g strawberries cut
- 25 g blueberries
- 25 g strawberries
- 25 g walnuts chopped
Peel ripe bananas and mash coarsely.
Mix softened butter to mashed banana.
Add vanilla extract and sugar to a bowl of eggs and beat well.
Pour the egg butter mixture into the mashed bananas and mix well.
Mix flour, baking powder, baking soda and salt in a large mixing bowl.
Add flour mixture to wet mixture and gently fold until ingredients are fully incorporated.
Mix in the toasted chopped walnuts, blueberries and cut strawberries.
Prepare a baking tray with muffin cups and scoop batter about ⅔ full into each cup.
Top with chopped walnuts, blueberries and strawberries.
Bake in a preheated oven at 175 C until golden brown (about 20 minutes).
Test muffin with a skewer. It is fully baked when the skewer comes out clean.