These banana, blueberry and walnut muffins will have your family going back for seconds.
Preheat oven to 180°C.
Line two muffin tins (24 muffins) with paper muffin cases.
For the muffins:
Add the flour, baking powder, bicarb and salt to a bowl, combine and set aside.
Add the sugar, egg and melted butter into a mixing bowl.
Mash the bananas and add them to the same mixing bowl.
In the mixer, with the whisk attachment, mix until combined and smooth.
Take mixing bowl off the mixer, and using a rubber spatula; fold the flour mixture until smooth.
Spoon the mixture evenly into the muffin cups and cook for 25-30 minutes until the muffins spring back on the touch.
Remove from oven and cool in the trays for 10-15 minutes, then transfer to wire rack.
For cream cheese frosting:
Add the butter, cream cheese and vanilla essence to the mixer bowl and using the beater attachment, beat until smooth and pale.
Slowly add the icing sugar until combined and smooth.
Spoon the icing mixture into a piping bag with a 4D tip.
Pipe a small curl of cream cheese frosting on the centre of the muffin.
Melt the dark chocolate and dip the banana chips in, covering only half of the chip, set aside and allow chocolate to set.
Top each muffin with a blueberry, a choc-banana chip and a walnut half.
Grate some orange rind over the top of the muffins.
Nutritional analysis per serving (54 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department
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