Banana Bread Muffins

Instructions

• 1. Preheat your oven to 180C and line the muffin tin with muffing papers or cupcake papers/holders. You can make approx. 10 – 12 medium or 20 – 24 small banana bread muffins. If you prefer to make a loaf of banana bread line a loaf tin with baking paper and set aside.
• 2. In a large bowl combine the wet ingredients and set aside. Then combine all the dry ingredients in a second large bowl and stir to combine.
• 3. Mix the dry ingredients into the wet ingredients and stir until just combined. Then stir in most of the walnut pieces (reserving a few to sprinkle on top of the loaf). If using and any other additional options like chocolate chips add them with the walnuts.
• 4. Fill the lined muffin tin with batter just a little under the top of the muffin papers. To make a loaf transfer the batter to the lined baking tin. At this point you can add walnut pieces a banana sliced lengthwise in half to the top or cut in rounds, if you like, to the top of the loaf. For muffins, use cut rounds of banana pieces. You can brush the banana pieces with a little melted butter or coconut oil to prevent them drying out while baking.
• 5. Bake the banana bread muffins 15 – 20 minutes for larger muffins, 10 – 15 minutes for smaller. For a loaf, bake for 45 – 50 minutes or until a toothpick inserted into the center of the bread comes out clean. When the muffins are done, remove from the oven and allow to cool slightly before removing from the tin. Slice and serve warm or room temperature.
• 6. Cover and store in the refrigerator for up to 4 days. This bread or muffins can be frozen for up to 1 month. Defrost at room temperature then toast or heat in the oven