Makes 12
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To serve

  1. Preheat the oven to 200 ̊/180 ̊C fan/gas mark 4. Line a 12-cup muffin tin with paper muffin cases.
  2. In a bowl, mash the bananas. Add the eggs, oil and milk and whisk together until blended.
  3. In a large bowl, stir together the flour, bicarbonate of soda, sugar, chopped walnuts and raisins.
  4.  Add the wet ingredients to the dry and mix until just combined.
  5. Divide the mixture amongst the muffin cases. Bake the muffins for 20-25 minutes, or until risen and firm.
  6. Turn the muffins out of the tin and leave to cool on a wire rack. Dust with icing sugar before serving.

Nutrition Facts

Per serving: 203kcals, 9.7g fat (1.6g saturated), 26.5g carbs (14.7g sugars), 5g protein, 2.2g fibre, 0.121g sodium

Freezer-friendlyDiabetic-friendlyLow-fatBakingMake it HealthyVegetarian

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