Makes – 12 muffins
Preparation time – 10 mins
Cooking time – 30 mins
- All Purpose Flour – 1 1/2 Cups (little less than 1 1/2 cups)
- Corn flour – 3 Tbsp
- Sugar – 3/4 cup
- Baking powder – 1 tsp
- Baking Soda – 1 tsp
- Salt – to taste
- Banana (fully ripened) – 4
- Cashew (chopped) – 1/2 cup
- Butter – 1/2 cup
Preheat your oven to 375 F and line your cupcake tin with liners and set aside.
In a mixing bowl, add in all purpose flour, corn flour, salt, baking powder, baking soda and mix together with a whisk or sift them so that they are blended together.
In a separate bowl, mash up the bananas, add, butter, sugar and vanilla and mix well.
Mix 3 Tbsp of flour mixture with the nuts and add it into the wet ingredients, add in the remaining flour mixture into the wet ingredients in three additions by just folding the dry ingredients with the wet ingredients until mixed together.
Pour in the batter into the muffin tray filling each mold 3/4 way through giving enough space for the muffins to rise.
Bake them for 25 to 30 mins or until the tooth pick inserted at the center of the muffin comes out clean.
Cool the muffins on a cooling rack for 15 mins and enjoy!