Saturday, September 21, 2013

Banana, Honey & Walnut Muffins

Elena from Zibaldone Culinario is hosting both the English and Italian versions of Weekend Herb Blogging and this week I've turned my eye to the ever reliable banana.

banana© by Haalo

I've been meaning to make more muffins and banana is a natural choice in these things. To make them a little more "healthy" I'm using wholemeal flour and replacing some of the sugar with honey. To offer a counter to these sweet elements, walnuts are an ideal solution.

Banana,Honey & Walnut Muffins© by Haalo

Banana, Honey & Walnut Muffins
[Makes 6 large muffins]

130 grams wholemeal flour
130 grams plain flour
50 grams brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 bananas, cut into small pieces
50 grams walnuts, roughly chopped
1 cup yoghurt
50 grams melted butter, cooled
80 grams honey
1 egg
¼ cup milk

Sift the flours and brown sugar together with the baking powder and soda into a bowl, then toss through the banana and walnut pieces.

Add the honey to the melted butter and stir (this helps soften the honey and means that it will be more evenly distributed through the mixture - let this cool before using.

Lightly whisk the egg with the milk.

Make a well in the centre of the dry ingredients - add in the yoghurt, melted butter/honey and egg mixtures. Stir until just amalgamated - don't over mix or you'll end up with a hard muffin.

Scoop out the mixture evenly into 6 large muffin cases and bake in a preheated 180°C oven  for about 30 minutes or until golden and cooked through.

Place the muffins on a wire rack to cool.

Banana,Honey & Walnut Muffins© by Haalo

There's a lovely aroma of honey that comes off these muffins and when you break them open, you'll see a lovely caramel coloured interior (thanks to the brown sugar) intermingled with pockets of banana. The yoghurt also makes these quite light and fluffy as you can see by the open texture and the walnuts add a crunchy burst.


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