Banana, Coffee & Walnut Muffins Recipe

Ingredients

4 large or 6 smaller ripe bananas
75ml coconut milk
75g sugar (any kind)
1 tsp vanilla extract (optional)
1 tsp ground cinnamon
150ml freshly brewed coffee
1 tsp baking powder
½ tsp bicarbonate of soda
200g wholegrain wheat, spelt or rye flour
A large handful of walnut halves, toasted and roughly chopped
2 tbsp date or maple syrup (optional)

Prep: 15 mins | Cook: 20 mins

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Method

1. Warm your oven to 180°C/Fan 160°C/Gas 4. Lightly oil a muffin tin, or use paper cases. This mix should make 8 deep muffins or 12 smaller muffins.

2. Mash the banana into a fairly smooth purée. Whip the coconut milk into it. Beat in the sugar, vanilla, cinnamon and coffee.

3. Sprinkle in the baking powder and bicarbonate of soda with a pinch of salt and fold them in. Add the flour and gently fold it through using a large spoon or spatula till it's just incorporated. Fold in half the chopped walnuts.

4. Spoon the mixture into the prepared tin, filling the cases/tins to the top. Dot the tops with walnuts. Tap the muffin tin down a few times on the countertop – this prevents the raising agents from working before they’re supposed to.

5. Bake for 20 mins, or till golden on top and cooked through in the centre. Pierce a small knife or toothpick through the centre of a muffin to test. Drizzle a little maple syrup over the muffins and serve warm.

6. Eat Me, Keep Me
These muffins are best eaten within 1-2 days of baking.