Recipe by Ninja Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Ninja Foodi
- Prep Time: 10 mins
- Cook Time 30 mins
- Total time: 40 mins
- Skill Easy
- Serves 12 people
Banana and Pumpkin Seed Muffins
TIP: An ice cream scoop is the perfect tool to add batter into muffin tin.
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Eggs
Ingredients
- 2 ripe bananas, peeled
- 2 large eggs, beaten
- 100ml sunflower oil
- 200g dark brown sugar
- 1 teaspoon vanilla extract
- 125g whole whole meal flour
- 125g plain flour
- 2 teaspoons baking powder
- 1 teaspoon mixed spice
- 25g pumpkin seeds
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Method
-
Step 1
Preheat oven to 190°C/Fan 175°C. Grease Ninja Foodi Zerostick 12 Cup Muffin Tin.
-
Step 2
In a large bowl, add the bananas and with a fork, mash. Add eggs, oil, sugar and vanilla extract and mix to combine.
-
Step 3
Add whole meal flour, plain flour, baking powder and mixed spice and mix until well combined.
-
Step 4
Spoon the batter into the greased muffin tin. The tin should be nearly filled with batter. Sprinkle pumpkin seeds on top of each muffin.
-
Step 5
Transfer muffins to oven and bake for 20 to 25 minutes. Cooking is complete when the muffins are golden brown and when a cocktail stick is inserted into centre of a muffin and comes out clean.
-
Step 6
Allow muffins to cool in muffin tin for 5 minutes. Then using a non-stick palette knife, ease around the edges of muffins to help to remove from muffin tin then transfer to a wire rack to completely cool.
-
Step 7
Serve warm or cold.
