This recipe is a variation on banana bread. A great way to use up those very ripe bananas and as it is feijoa season, they had to be incorporated too, alongside some mixed nuts. 😊
Bananas are rich in vitamin B6, a good source of vitamin C, dietary fibre and manganese and nuts are a good source of healthy fats, fiber and protein and are full of vitamins & minerals, including magnesium and vitamin E.
Ingredients (makes 12 small muffins):
2 small very ripe bananas
1 cup feijoa pulp
1 cup chopped mixed nuts (walnuts, almonds, pecans)
100 g soft butter
3 cups flour
Pinch of salt
½ tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1 tsp cinnamon powder
1 cup sugar
Sift the flour, salt and baking powder into a large bowl and mix. in a separate bowl, mash the bananas, feijoa pulp, nuts and softened butter together, then add to the flour mixture and combine well.
Beat the eggs, sugar, cinnamon, vanilla extract and baking powder to a creamy mass and add to the other mixture. Stir until well combined.
Scoop the mixture into a greased muffin tin (for 12 small muffins) and bake for 20-25 minutes on 170°C. (longer if you use a larger muffin tin, use a wooden skewer to test if it is cooked)
Let the muffins cool down, remove from the tin and enjoy with a dollop of cream. Also good to take as a snack on your daily walk. 😊