Banana Almond Muffins
Cooking time20 minutes
Prep time30 minutes
Servings12 portions
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
| 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
- 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.
