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BANANA AND WALNUT MUFFINS

January 24, 2019

The most perfect soft and fluffy cupcakes that make for an equally nutritious and delicious snack for any time of day.

BANANA AND WALNUT MUFFINS

  • Nutritional Breakdown: per portion (whole recipe)

    (g)

  • Calories: 265 (3,180)
  • Carbs: 30.2 (362.4)
  • Fat: 13.5 (162)
  • Protein: 7.3 (87.6)
  • Fibre: 2.1 (25.2)
  • Sugar: 3.4 (40.8)
  • Preparation time: 10 minutes
    Cooking time: 20 minutes
    Serves 12

INGREDIENTS

  • 3 cups self raising flour
  • ½ cup Nuvia baking
  • 1 tsp cinnamon, ground
  • 1 ¼ cups milk
  • 1 egg
  • 90g butter, melted
  • 2 small bananas, mashed
  • 1 cup walnuts, roughly chopped

METHOD

  • 1. Preheat oven to 160C and line a 12 hole muffin tray with paper muffin liners.
  • 2. Combine flour, Nuvia and cinnamon in a bowl. In a small jug whisk together milk, egg and melted butter. Make a well in the centre of the flour and pour in milk mixture and mashed banana. Fold dry ingredients into wet ingredients with a wooden spoon until just combined. Add in ¾ cup walnuts and carefully fold into batter ensuring not to over mix.
  • 3. Spoon batter into 12 muffin cups and sprinkle with remaining walnuts. Bake for 20 minutes or until a skewer inserted in the centre comes out clean.
 

Author : Shelley Judge

Shelley founder of Shelley’s Good Eats is a nutritionist, recipe developer, food photographer and all round food creative. She has been cooking along side her mother since she was a little kid, and is now loves putting a healthy nutritious spin on the classics.Shelley studied a Bachelor of Food Science and Nutrition and Masters in Public Health Nutrition at the University of Queensland and is passionate about using her knowledge in nutrition to share the message of health and educate others about the importance of a healthy relationship with food – yes that means she loves eating cake.

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