Banana Walnut Muffins

Banana bread in muffin form: fluffy, moist and full of walnuts – sweetened with date syrup.

Prep: 15 min · Bake: 20–22 min · Makes: 12 muffins

Ingredients

• 350 g (3) very ripe bananas
• 250 g (¾ cup) NUTEGO Date Syrup 100%
• 190 g (1½ cups) plain flour
• 115 g (½ cup) butter, softened
• 100 g (2 large) eggs, lightly beaten
• 100 g (1 cup) walnuts, chopped
• 5 g (1 tsp) baking soda
• 3 g (½ tsp) sea salt
• 2.5 ml (½ tsp) vanilla extract

Method

1. Preheat the oven to 175 °C (fan 160 °C) and line a 12-hole muffin tin with paper cases.
2. Mash the bananas and beat with butter and date syrup until creamy. Stir in the eggs and vanilla.
3. Mix flour, baking soda and salt and fold in briefly.
4. Fold in the walnuts, keeping a few for the top.
5. Fill the cases, top with walnuts and bake for 20–22 minutes.