Banana Nut Muffins

As a family, we love to have muffins with breakfast.

With lots of fibre and minerals,

these banana muffins make a great energy boost for the start of your day.

Research has shown that banana,

believed to be the first fruit cultivated by man,

can increase alertness and help children with concentration in school.

You could say,

"A banana a day keeps the doctor away,"

as there is hardly an organ in the body that doesn't

benefit from this wonderful fruit.

All the more reason to eat banana muffins!

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Ingredients:

500ml cake flour

250ml whole-wheat flour

250ml white sugar

250ml muscovardo sugar

10ml baking powder

5ml bicarbonate of soda

2ml salt

250g unsalted butter, melted and cooled

2 extra-large eggs

175ml whole milk

10ml vanilla extract

2 mashed ripe bananas

1 ripe banana, chopped

250ml chopped walnuts or pecan nuts

250ml granola

250ml desiccated coconut

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Directions:

Preheat the oven to 180C.

Line one full and one half large muffin pans (18 large muffin cups) with paper liners.

Sift the flour, sugar, baking powder, bicarbonate of soda, and salt into a large bowl. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't over-mix.

Fold the chopped banana, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each to the top.

Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.