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Banana Almond Muffins

  • Cooking time20 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Banana Almond Muffins


  • 3 very ripe bananas
  • 125g (4 ½ oz) Stork Tub
  • 2 medium eggs
  • 250g (9 oz) plain flour
  • 100g (3 ½ oz) caster sugar
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 55g (2 oz) flaked almonds
  • 150g (5 oz) chocolate chunks, optional

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat the oven to 200 ºC , 180 ºC  fan, Gas mark 6 and put 12 muffin paper cases in a muffin tin.
  2. Mash the bananas in a bowl.
  3. Whisk Stork and eggs together. Place flour, sugar, bicarbonate and baking powder in a mixing bowl and mix in the Stork mix followed by the bananas.
  4. Add the chocolate if used. Spoon the mixture into the cases and bake for 15-20 minutes.