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Banana cherry walnut muffins

Name: Banana cherry walnut muffins
Yield: 12
Ingredients: 200 g Ground almonds, or dessicated coconut; 6 whole Eggs, free range organic, generous size; 1 tsp Baking powder, or gluten free BP; 2 Tbsp Maple syrup, or molasses etc; 1 tsp Pure vanilla extract, or vanilla paste; 2 large Bananas, overripe is best (Main); 1 cup Bing cherries, from countdown bins; 2 handfuls Walnuts, Halves or pieces; 2 handfuls Dried currants; 1 whole Lemon zest

makes 12

Reader Recipes

By Teresa Brannigan

No fail, quick and easy clean up afterwards and healthy/wheat and gluten free

Ingredients

200 g	Ground almonds, or dessicated coconut
6 whole	Eggs, free range organic, generous size
1 tsp	Baking powder, or gluten free BP
2 Tbsp	Maple syrup, or molasses etc
1 tsp	Pure vanilla extract, or vanilla paste
2 large	Bananas, overripe is best (Main)
1 cup	Bing cherries, from countdown bins
2 handfuls	Walnuts, Halves or pieces
2 handfuls	Dried currants
1 whole	Lemon zest

Directions

Put everything except the last cherries, walnuts and currants in a food processor and blend thoroughly
Stir through the walnuts and currants
Using an ice cream scoop put full dollops of mixture in to greased muffin pan
Poke in 4-6 bing cherries in each muffin Bake in moderate fan oven.Check after 20 mins and if sufficiently coloured on top and when tested with a knife that comes out clean remove from oven and leave to cool in pan. If not quite cooked through turn down the oven and leave for up to 10 minutes longer.