Baking

Matt Moran's banana, walnut and maple muffins

Name: Matt Moran's banana, walnut and maple muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 15
Ingredients: 100g sultanas; 100g coconut oil, melted; 1 cup (250ml) maple syrup; 2 eggs; 6 ripe bananas, 4 mashed, 2 finely chopped; 1/2 cup (125ml) milk; 265g white spelt flour; 2 1/2 tsp baking powder; 1 vanilla pod, split, seeds scraped; 1/2 tsp ground allspice; 150g walnuts, finely chopped

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by Matt Moran

Chef and delicious. Produce Awards judge

Feb 23, 2018

These muffins are not only totally tasty, they're also completely refined-sugar free. Win win!

100g sultanas
100g coconut oil, melted
1 cup (250ml) maple syrup
2 eggs
6 ripe bananas, 4 mashed, 2 finely chopped
1/2 cup (125ml) milk
265g white spelt flour
2 1/2 tsp baking powder
1 vanilla pod, split, seeds scraped
1/2 tsp ground allspice
150g walnuts, finely chopped

Method

1.

Preheat oven to 180°C. Line 15 holes of two 12-hole 80ml (1/3-cup) muffin pans with muffin cases.
2.

Place sultanas and 2 cups (500ml) boiling water in a heatproof bowl for 5 minutes to soften. Drain and rinse under cold water.
3.

In a separate bowl, whisk oil, 2/3 cup (165ml) maple syrup, eggs, mashed banana, milk and sultanas until combined. In a separate bowl, combine flour, baking powder, vanilla seeds, allspice and 1/2 tsp salt flakes. Add wet ingredients to dry ingredients and stir to combine. Divide batter between prepared pans. Sprinkle with walnut and chopped banana. Bake for 25 minutes or until a skewer inserted into a muffin comes out clean.
4.

Meanwhile, place remaining 1/3-cup (80ml) maple syrup in a saucepan over medium heat and bring to the boil. Drizzle over muffins as they come out of oven. Set aside to cool before serving.