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Banana and Almond Muffins

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Categories: Cooking with Kids, Kid-friendly, Quick to fix
Type: Breakfast

Use up your overly ripe bananas in these easy and comforting muffins that are perfect for breakfast, brunch, or snacks.

Serves: serves 6

Ingredients:

  • 11/2 cups all-purpose flour
  • 11/2 tsp baking powder
  • 11/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 6 large ripe bananas, thoroughly mashed
  • 11/4 cups dark brown sugar
  • 1/3 cup sunflower oil
  • 1/3 cup buttermilk
  • 1/2 tsp vanilla extract
  • 4 oz (100 g) almonds, toasted and chopped

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Directions:

  1. Preheat the oven to 400°F (200°C).
  2. Lightly grease a 12-cup muffin tin.
  3. Put the flour, baking powder, baking soda, and salt in a large mixing bowl and mix well together.
  4. Mix the eggs, bananas, sugar, oil, buttermilk, and vanilla extract in a separate bowl and then pour them into the dry ingredients. Mix them together until just combined. (Be careful not to overmix or the muffins will be rubbery.)
  5. Fold in the almonds.
  6. Fill each muffin cup to the rim with batter.
  7. Bake for 25-30 minutes, until firm to the touch and golden on top.
  8. Cool the muffins for 2-3 minutes and serve them warm or at room temperature.

Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
Buy this book now!

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