Tuesday 3 December 2013

Banana And Espresso Walnut Muffins

Two weeks ago, I made some Banana And Espresso Walnut Muffins using Nigella Lawson’s Banana Muffin’s recipe whereby I added some extra walnuts and instant espresso coffee powder  to enhance the flavour. I always love Nigella’s recipe which is easy to follow and the ingredients used  are also easily found in our kitchen pantry. Moreover these muffins are so light and fluffy which makes them a great company for breakfast or afternoon snack together with smoothie or hot beverages.


This recipe is so easy to follow and my kid just loves to do it on his own with minimum help from me. To start with divide the ingredients into two mixing bowls; wet batter and flour mixtures. Mix the egg batter into the flour mixtures, stir till combine and add in walnuts if using then divide batter into baking cups/muffin tray and off it goes into the oven. And if you are fast you can even complete the whole process from preparing, mixing and baking within 30 minutes.

Recipe adapted from Nigella Lawson's recipe site here.

(Make: 8 Medium Muffins | Preparation: 10 minutes | Cooking: 20 minutes)

  • 75g Unsalted Butter, melted
  • 250g Self-raising Flour
  • 3/4 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 Tablespoon Espresso Coffee Powder
  • 110g Caster Sugar
  • 2 Eggs (55g each)
  • 1/2 Tablespoon Honey
  • 2 Large Ripe Banana (300g), mashed
  • 120ml Fresh Milk
  • 50g Chopped Walnuts plus Extra Walnut (whole) for topping

1. Preheat oven to 180ºC (degree celsius).

2. Sift the flour, baking powder, bicarbonate of soda, salt and cinnamon into a bowl. Add the sugar and mix well.

3. In a second bowl using a whisk, beat together the eggs, vanilla extract, honey, melted butter and milk.

4. Add mashed bananas to the egg mixture and stir.

5. Make a well in the dry mixture, add in the egg mixture and chopped walnut then stir till just combined. (Do not over mixed as the mixture is meant to be thick and lumpy!)

6. Fill each disposal baking cups till 3/4 full, top with some extra walnuts (whole) and bake in preheated oven for 20 - 25 minutes.

7. Once golden brown and firm remove from oven leave to cool on baking rack for 5 - 10 minutes before serving.


75克无盐牛油, 融化
1/2 茶匙小苏打
1/2 汤匙Espresso 咖啡粉
1 茶匙香草精
2条香蕉, 300克
2 个鸡蛋

1. 把烤箱预热至180℃(摄氏度)。
2. 面粉,泡打粉,小苏打,盐和桂皮粉放入碗中搅拌数次再加入白糖拌均匀。
3. 在另一个碗将鸡蛋,香草精,蜂蜜,融化牛油和牛奶用手拌器打均匀。
4. 之后加入压碎的香蕉泥搅拌。
5. 接着慢慢地把蛋液拌入面粉混合物里再加入切碎的核桃搅拌。(切记不要过度搅拌,只要面糊均匀即可
6. 把面糊分别倒入玛芬杯里至3/4满,然后在上面放些核桃当点缀。放进烤箱烘大约20-25分钟
7. 玛芬表面一旦呈现金黄色就可取出烤箱然后放在烘烤架5-10分钟等稍微冷却就可吃了。

If you are not walnut fans, you can always omit it (or replace with chocolate chips) and just follow the original recipe to dot. Hope you will like this recipe as much as we do. Next we will be trying Nigella's Blueberry Cornmeal Muffins soon so do stay tune for more update if you like this combinations.

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