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Banana Almond Muffins
Cooking time20 minutes
Prep time30 minutes
Servings12 portions
Ingredients
Ingredients
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
Instructions
Steps
Preheat the oven to 200 ºC , 180 ºC fan, Gas mark 6 and put 12 muffin paper cases in a muffin tin.
Mash the bananas in a bowl.
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.
Add the chocolate if used. Spoon the mixture into the cases and bake for 15-20 minutes.
Cooking time20 minutes
Prep time30 minutes
Servings12 portions
