These banana muffins have a nutty, toffee-ish flavor and a beautifully moist texture. They make a fantastic grab-and-go breakfast or afternoon snack.
Feel free to switch some or all of the all purpose flour for whole wheat if you fancy a more wholesome, fiber-rich treat!
Ingredients:
- 1/2 cup chopped nuts (walnuts, pecans, hazelnuts or whichever nuts you prefer)
- 1/2 cup butter
- 3-4 very ripe bananas
- 2 eggs
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 1/2 cup dark chocolate chips
Instructions:
- Preheat the oven to 375°F and line a 12 cup muffin tray with muffin liners.
- Warm a skillet over a medium heat and toast the nuts for a few minutes until they are fragrant and turning golden brown at the edges. Transfer to a bowl.
- Add the butter to the hot skillet and cook for a few minutes until the melted butter has turned a deep, caramel brown. Transfer the butter to a mixing bowl and let cool for a few minutes.
- In the meantime, take a separate bowl and mash the bananas until they are smooth-ish (a few lumps are fine).
- Add the bananas to the butter, along with the eggs, sugar and vanilla extract and beat to combine.
- Add the flour, salt and baking powder and mix gently until a thick batter forms, taking care not to over-mix.
- Gently stir in the chopped, toasted nuts and chocolate chips.
- Divide the batter between the muffin cups and bake for around 20 minutes, until a piece of spaghetti inserted into the middle of a muffin comes out clean.
- Try and let the muffins cool a little before getting stuck in. Enjoy!
