[Bullwinkle]

Banana, Walnut, Honey Breakfast Muffins​

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Yield : 10 Muffins

Original recipe from Fetty’s Food Blog

Ingredients :
• 3 ripe bananas - peeled
• 2 eggs - at room temperature - lightly beaten
• 1 teaspoon vanilla extract
• 113 grams honey
• 45 grams brown sugar
• 113 grams coconut oil - melted
• 180 grams unbleached all purpose flour -
all purpose white flour will be fine to use
• half teaspoon salt
• one and a half teaspoons baking powder
• 110 grams walnuts - chopped and toasted
(I used pecans as I do not like walnuts)

Method :
• Preheat oven 180•C Fan Force
• Line a 12 hole muffin pan with 10 only
liners - set aside
• Mash bananas with a fork, a little texture left behind is fine. In the same bowl add beaten eggs, vanilla extract, honey, brown sugar, coconut oil. Whisk until combined, add flour, salt, baking powder. Using either a rubber or a wooden spoon, add half of the walnuts,
mix through the batter… Do Not over mix or muffins will be tough
• Divide the mixture between the prepared muffin cases, sprinkle with the remainder of walnuts
• Bake until lightly golden on the top and when tested the cake pick comes out clean.
About 18 to 20 minutes
Cool on a wire rack
• Store at room temperature for 3 to 4 days keep in the refrigerator for a week. Wrap individually and freeze - reheat in microwave - enjoy for breakfast

• I only made 6, as I used jumbo muffin pans - baking time was the same time They are an excellent breakfast muffin!!!