There’s always loads of bananas left at my Mother’s house and I used to often use them up as banana bread. When I was there the other day, I noticed there was some that needed using up so I took them home with me. Not wanting to use them for my usual banana bread, I looked through Pinterest for ideas. And found a recipe for Roasted Banana Honey Nut Muffins from Curly Girl Kitchen.
Roasted Banana Honey Nut Muffins
2 ripe bananas
1/2 cup of honey
2 tbsp vegetable oil
1 tsp vanilla extract
1 cup plain flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup chopped walnuts (though the original uses almonds)
1. Preheat oven to 200°C (400°F). Roast the bananas for about 20 minutes. They will go a bit black and mushy inside but that’s ok! It’s supposed to happen. Reduce oven to temperature 180°C (350°F)
2. Leave the bananas to cool until you can handle them. Peel and mash in a bowl. Add the honey, oil, egg and vanilla and whisk to mix together.
3. In a separate bowl, sift together the dry ingredients (flour, baking powder, baking soda, salt and cinnamon). Add the walnuts too to coat (so they won’t sink to the bottom).
4. Add the dry ingredients to the wet ingredients a few tablespoons at a time and mix until just moistened.
5. Fill into cupcake cases and bake for about 15 minutes. If you decide to make bigger muffins, then bake for about 20 minutes.
6. Allow to cool in pan for 5 minutes before transferring to cool on a wire rack.
You can eat them warm or you can eat them like I did with some chocolate spread!
Testing out my new nail art pens earlier
They’re very moist and the taste is different to the banana bread I usually bake. I’d say they’d be yummy with almonds so next time I think I will make them like that!