Banana Muffins – School Snacks!

Great, quick and easy snack for school lunch boxes


    75g melted butter
    250g self-raising flour
    1 tsp baking powder
    ½ tsp bicarbonate of soda
    pinch of salt
    ½ tsp ground cinnamon
    ½ tsp ground nutmeg
    115g caster sugar
    1 tsp vanilla extract
    2 large, ripe bananas
    2 medium eggs
    125ml milk
    10 walnut kernels (optional)

To serve (optional if not using as a school snack!)

2 bananas, sliced
50g/2oz walnut kernels
2 tbsp crème fraïche or yoghurt
2 tbsp runny honey or maple syrup




Heat the oven to 190C/Gas 5. Melt the butter and allow to cool. Mash the bananas well. Sift the flour, baking powder, bicarbonate of soda, salt,cinnamon and nutmeg together in a large bowl, add caster sugar, stir through. 

With a fork, beat together the eggs, vanilla extract, melted butter and milk in a second bowl. Add the mashed banana and stir through. 

Make a well in the centre of the dry ingredients and add the egg mixture, stirring roughly with a fork (don't over mix) until it is a lumpy paste. 

Set paper cases into the tin and spoon in the mixture until almost full. Top each
one with a walnut kernel if you like.

Bake for 20 to 25 minutes or until the muffins come away from the side of the pan when touched. Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave on the rack for another five minutes before serving. 
Serve the muffins on their own in a lunch box

Or with sliced banana and a dollop of creme fraiche, scattered with walnuts and drizzled with honey or maple syrup.