Banana and Walnut Muffins

350 g plain flour

1/2 tsp salt

1 1/2 tsp baking powder

1/2 tsp bicarbonate of soda

2 tsp cinnamon

160 g caster sugar

370 ml whole milk

1 egg

1 tsp vanilla extract

75g unsalted butter, melted

4 medium-large very ripe bananas, mashed

2 handfuls of walnut halves, toasted and chopped

for topping:

2 tablespoons of caster sugar 

1/2 tsp cinnamon

• preheat oven to 170 C
• heat a frying pan on medium heat - add walnuts to a dry pan for roughly 5 minutes, tossing often to ensure they do not burn, then remove from the heat and chop roughly
• mix together the flour, salt, baking powder, bicarbonate of soda and cinnamon in a large mixing bowl
• in a separate bowl or jug combine the milk, egg and vanilla and mix well
• slowly pour wet mixture into the flour mixture whilst using a wooden spoon to beat together until combined
• once combined, stir in the melted butter, mashed banana and chopped walnuts and mix well
• spoon into lined or well greased muffin tray about 2/3 full
• combine the sugar and cinnamon and sprinkle over the cupcakes 
• bake on the middle shelf for 20-30 minutes (if making mini-cupcakes check on them after 10 minutes)
• to check if the cakes are done insert a skewer into the centre - it should come out clean
• leave to cool in the tray briefly before turning out onto a wire rack to cool fully

This is a great alternative to banana bread - not too heavy, greasy or sweet, it is perfect with coffee in the afternoon or even as a breakfast on the run.

I am a big fan of nuts and feel they are essential with most fruit-based baking, however, if you are not a fan of walnuts they can be substituted with pecans, hazelnuts, or you can even add a few tablespoons of crunchy peanut butter. If you do not like nuts or are allergic, then simply remove - the end result will not be any less delicious!