“Laughter is brightest, where food is best”- Irish proverb.

A delicious muffin with almonds and bananas for your morning breakfast is truly amazing. This is also one such recipe that will make it easy for you to bake extra nutrients into homemade goodies that your family will adore.

Goodness of bananas carries an array of benefits for your body. If you want a rhythmic heart or want to reach your weight loss goals, bananas has it all in it. Almonds I have always talked a lot about it. When Almonds are added in cookies then why would I miss to add them to my muffins especially when I want to have a balance breakfast? Banana Almond Muffins are perfect on your table for a glorious morning meal. The bananas and almonds in these muffins make them chunky, practically found in every bite. Breakfast with right nutrition may make the difference between a healthy enjoyable life and a life of dullness.

I always love to keep my recipes simple, having limited number of ingredients and use of basic kitchen tools or appliances making it easy to prepare. These muffins are so easy that even your children could participate in making them. So without any more talking, here’s the simple easy Banana Almond Muffins recipe. Make them today and this is one such recipe that will help you use the overripe extra bananas.

Ingredients:-

1. Bananas – 2 large nos
2. Refined or sunflower Oil – 3/ 4th cup.
3. Sugar – 1 cup.
4. Eggs – 2 nos.
5. Vanilla essence- 2 teaspoons.
6. All-purpose/ whole wheat flour – 2 cups.
7. Baking soda- half teaspoon.
8. Salt- a pinch or 1/4^th teaspoon.
9. Almonds – half cup.
10. Cupcake liners- as required.

Method:-

• Preheat oven to 350 F or 170 C. Line the muffin pan with paper liners.
• Take the bananas in a mixing bowl and mash them with a fork, taking care that you do not puree them.
• In a medium bowl whisk flour, salt and baking soda together. Set aside.
• Add oil and sugar to the bananas lightly mixing them with a wooden spoon.
• Beat in the eggs, vanilla essence and add the flour mixture with the almonds. Mix them altogether until well combined scraping down the sides of the bowl.
• Finally scrape the batter into the prepared muffin pan, filling each cavity nearly full.
• Bake for 15- 18 minutes or until the muffin test done with a tooth pick. Place the muffins on a wire rack to cool. Serve them warm or store them in airtight containers.

It keeps well for two days in an airtight container or can be refrigerated up to four days. These muffins freeze well. So while serving, thaw at room temperature and then heat in microwave to warm. You can even add banana essence along with vanilla to enhance the flavour of banana. Walnuts or hazelnuts can be substituted for Almonds. This recipe works well with frozen bananas too. You can freeze the extra ripe bananas in zipper lock bags and thaw them in microwave before using them.

Prep Time: 15 min. Start to Finish: 30- 45 min.

Yield: 12 medium sized muffins

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