The BANANA, WALNUT AND RAISIN MUFFINS are a great option for a healthy and indulgent breakfast or snack. They are soft and full of flavor thanks to the ripe banana, and enriched by the crunch of walnuts and the sweetness of raisins.
These muffins are prepared without eggs, but the ripe banana makes them tender and moist. The batter is enriched with chopped walnuts, adding a crunchy note, and raisins, providing natural sweetness and a delicate taste.
The result is a light but tasty treat, perfect for those looking for an egg-free option or simply a lighter dessert choice.
They are also easy to make, require few ingredients, and can be customized by adding spices like cinnamon or a touch of vanilla.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 316.69 (Kcal)
- Carbohydrates 47.66 (g) of which sugars 25.30 (g)
- Proteins 4.83 (g)
- Fat 13.45 (g) of which saturated 1.22 (g)of which unsaturated 6.64 (g)
- Fibers 1.84 (g)
- Sodium 50.54 (mg)
Indicative values for a portion of 97 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 pcs bananas (medium, ripe (about 190 g total))
- 2/3 cup milk (at room temperature (about 150 ml))
- 4 tbsp sunflower oil
- 1/2 cup walnut kernels (chopped (about 50 g))
- 1 2/3 cups all-purpose flour ((about 200 g))
- 1/2 cup brown sugar (packed (about 120 g))
- 2 1/2 tsp baking powder ((about 10 g))
- 1 pinch salt
- 1/2 cup raisins ((about 80 g))
- 2 tbsp walnut kernels (for topping, chopped (about 20 g))
YOU’LL NEED FOR THE BANANA, WALNUT AND RAISIN MUFFINS
- 8 Muffin cups disposable aluminum
- 1 Chopper
- 2 Bowls
- 1 Sieve
- 1 Whisk
- 1 Fork
- 1 Small bowl
PREPARATION BANANA, WALNUT AND RAISIN MUFFINS
Place the walnut kernels in the chopper and pulse until they form a coarse flour (not too fine).
In a bowl, put the ripe bananas and mash them with a fork. Add the milk and the sunflower oil, and mix well.
Fill the aluminum molds (buttered and floured) about 3/4 full (if you use paper liners, no greasing is needed). Sprinkle the surface with the walnut pieces and bake in a preheated static oven at 392°F for 25 minutes, always performing the toothpick test to check for doneness.
Once the banana, walnut and raisin muffins are baked, remove them from the oven and let them cool completely. Then unmold and enjoy them in all their simple goodness.
TIPS
With disposable aluminum liners you’ll get 8 muffins, but if you use smaller paper liners you’ll obtain at least 12.
