Sarahs Banana Bread Muffins

This is a recipe for people who like banana bread and muffins. These are great breakfast muffins! You may substitute coconut for some or all of the walnuts if you wish.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Place muffin cups in muffin tin, or grease with a little butter.

Step: 2

Mix sugar, oil, and egg until creamy and light yellow in a bowl. Add bananas and walnuts. Add flour, baking soda, and salt. Stir until completely smooth. Spoon the batter into the muffin tin.

Step: 3

Bake for 30 to 40 minutes, until toothpick poked in center muffin comes out clean.

Per Serving: 270 calories; protein 3.4g; carbohydrates 39.7g; fat 11.5g; cholesterol 15.5mg; sodium 208.4mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which not always getting bigger as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.