It took me a while to end up with what I consider the perfect banana muffin recipe, but, in the end, I think I managed to make them very similar to the Starbucks ones… But with much less butter!
These muffins are perfect for breakfast or for a snack and can be stored in a tin for a few days. You can make them even more indulgent by adding chocolate chips, and if you prefer to have a slice of banana and walnut bread for your breakfast, you can use the same recipe, adjusting the cooking time which will be slightly longer (45-60 minutes)… Yummy!
SERVES: 12 muffins
KITCHEN TO TABLE: 50min
DIFFICULTY: 
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INGREDIENTS
- 260gr plain flour
- 150gr walnuts
- 2 + ¼ teaspoon of baking powder
- 1 teaspoon of bicarbonate of soda
- 1 pinch of salt
- 110gr white sugar
- 1 teaspoon of Demerara sugar
- 3 overripe bananas
- 90gr of melted Lurpack lightest butter
- 1 egg
- 60gr semi-skimmed milk
- 1 teaspoon of vanilla extract
- 1 teaspoon of good quality honey (I used a Spanish orange blossom honey I bought at Fortnum & Mason)
COOKING UTENSILS
- Two mixing bowls (one large and one medium)
- Muffin cooking tin
- Roasting tray
- Greaseproof paper
- 12 paper muffin cases
- Electric whisk
- Chopping board
- Sharp knife
- One toothpick
METHOD
- Preheat the oven at 180°
- Line your roasting tray with greaseproof paper, distribute your walnuts on it, and let them toast in the hot oven for 15 minutes. Once ready, remove from the oven (leave the oven on!) and let them cool for 20 minutes
- While waiting for them to cool, mix in the large bowl the flour with the baking powder, the bicarbonate and the salt
- In the other bowl mix the white sugar with two bananas by means of the electric whisk. Once you have obtained a cream, add the vanilla extract, the egg, the melted butter, the honey and the milk, and whisk all those ingredients well
- On a chopping board roughly chop the cooled walnuts and keep aside 50 grams of them as you will use them later to sprinkle on top of your muffins
- Using a fork crush the remaining banana and add it to the wet ingredients, together with 100 grams of the chopped walnuts
- Transfer the wet ingredients mix into the dry one and blend them just enough for them to mix, without overdoing it
- Line your muffin cooking tin with the paper cases and spoon the batter into them, being careful to fill them for ¾. Shake your muffing cooking tin on the counter in order to let any air bubbles out
- Mix the remaining chopped walnuts and the demerara sugar, and use this mix to sprinkle on top of your muffin
- Put your muffins in the hot oven (180°) for about 30 minutes or until such point when inserting a toothpick into one of your muffins, it comes out clean and dry
- Let them cool for ten minutes in the cooking tin, then transfer them on a rack and leave them cool there
- Enjoy!
