Banana & Hazelnut Muffin Recipe – the way to get rid of overripe bananas and look awesome at work too!

I know everyone probably has their own recipe for banana bread-type muffins, but these turned out so awesome I thought I should share it. Took these into work and everyone went nuts (ba-ba-boom) about how moist they were. And it’s a brilliant way to get rid of over-ripe bananas, and in this case, leftover hazelnuts from the Christmas tart I made!

Also if you don’t have any buttermilk around, put some normal milk with some lemon juice, let set 10 minutes, and it works pretty well as a substitute.

 Ingredients:

2&1/2 cups (300g) plain flour

3/4 tsp salt

1&1/2 tsp baking powder

1/2 tsp bicarb soda

2 tbsp cinnamon (I go through cinnamon like crazy, feel free to cut back if you’re less of a fan!)

3/4 cup sugar (170g caster sugar)

1&1/2 cups buttermilk

2 eggs (medium)

1 tbsp vanilla

1/3 cup of butter (75g)

3 large bananas, over-ripe

50g chopped hazelnuts

 

Preheat oven to 325f (165c)

Blend all ingredients in a mixer/bowl

Bake in cupcake cases for 20-25 minutes

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