I love muffins. They are easy to make and a great snack when you’re on the go. Perfect for breakfast, mid morning, afternoon nibble or any time of the day. Much more versatile that cakes or cupcakes, and healthier as they are not lathered with frosting. Cupcakes look very pretty and cute with frosting but way too sweet and rich for me. I understand why kids love them but as an adult, I can’t see why one would like to eat them. The only exception is carrot cake, a favourite of mine. That’s the only time when I like a frosting. I am planning on making a cashew cream frosting next. I’ve seen lost of recipes around on the web but I am yet to try it.
These banana muffins are not very sweet which is how I like them. The bananas and raisins provided some extra natural sweetness, but feel free to up the quantity of sugar if you have a very sweet tooth. I tend to use coconut sugar in baking as it’s unrefined. It is made from the nectar of the coconut palm blossoms. You can buy coconut sugar in most health shops and some supermarkets now. I get mine from Ocado. Let me warn you though, it’s on the pricey side. You can easily replace it with your favourite sugar, brown or demerara sugar would give a similar taste.
You may swap walnuts for chocolate chips and add a pinch of cinnamon for a variation or if you don’t eat nuts. I am sure that would work well too.
This recipe make 12 muffins. They keep a few days in an airtight container and they freeze well.