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Banana, Walnut & Cardamon Muffins

‚ÄčThe perfect make ahead muffin that you can eat on the go. Make on Sunday to keep you going throughout the week & perfect way to use up those old fruit bowl bananas! 


230 grams self raising flour 130 grams unrefined golden caster sugar (billingtons) 1/2 tsp salt 2 large eggs (free range organic) 113g melted unsalted butter (half pack) 3 large very ripe bananas, mashed 1 teaspoon vanilla extract (I used Nielsen Massey) 10 Cardamon pods, seeds crushed husks discarded 75g crushed walnuts


1. Pre-heat your oven to 180C or 350F. 2. Line your muffin tins with paper muffin cases. 3. In one bowl combine all your dry ingredients  - flour, salt, sugar and crushed cardamom seeds. 4. In another bowl thoroughly mix together the mashed banana, melted butter, vanilla, eggs until combined. Now carefully fold the wet ingredients into the dry ingredients, there should be lumps in the batter so dont worry about this. 5. Using an ice cream scoop fill up the muffin cases until 2/3 full. 6. Cover each muffin with crushed walnuts then bake for 25mins, you’ll know if they are cooked because you can stick a skewer into the centre and it will come out clean. 7. Eat warm, or cool completely and transfer to a cake tin or airtight storage container.

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