Banana, Sultana and Hazelnut Muffins

    55 minutes

    Add sultanas and hazelnuts to this banana muffin recipe takes it to the next level! The hazelnuts can be replaced with macadamias or pecans if you prefer.

    1 person made this

    Makes: 12 muffins

    • 2 cups (300g) self-raising flour
    • 2/3 cup (150g) caster sugar
    • 1/2 cup (85g) sultanas
    • 1/2 cup (70g) chopped roasted hazelnuts
    • 2 ripe bananas, mashed
    • 2 eggs
    • 1 cup (250ml) buttermilk
    • 1/2 cup (125ml) vegetable oil

    Preparation:15min  ›  Cook:20min  ›  Extra time:20min cooling  ›  Ready in:55min 

    1. Preheat oven to 200 degrees C. Grease 12-hole (1/3 cup/80ml) muffin pan.
    2. Combine flour, sugar, sultanas and nuts in large bowl; stir in combined banana, eggs, milk and oil. Do not over-mix; mixture should be lumpy.
    3. Spoon mixture into pan holes; bake about 20 minutes. Stand muffins 5 minutes; turn, top-side up, onto a wire rack to cool.

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