Picnic dessert ideas: muffins, croissants, and peanut-chocolate cookies

4 servings
20 min
30 min
Very Easy


Number of serving: 4
75 g of melted butter

250 g of self-raising flour

1 teaspoon of baking powder

0.5 teaspoon of soda bicarbonate

1 pinch of salt

0.5 teaspoon of ground cinnamon

0.5 teaspoon of ground nutmeg

115 g of caster sugar

1 teaspoon of vanilla extract

2 large bananas

2 eggs

125 ml of milk

10 walnut kernels

2 sliced bananas

50 g of walnut kernels

2 tablespoons yoghurt or crème fraïche

2 tablespoons of honey


25 g melted butter

2 ready - made croissants


25 g of butter

1 tablespoon of soft sugar

1 medium apple

0.5 orange

1 tablespoon of sultanas

75 ml of double cream


  • Preheat the oven to 190 C. Melt and then cool the butter.
  • In a large bowl mash a banana, add flour, soda, baking powder, sugar, nutmeg and cinnamon and mix the ingredients well.
  • In the other bowl whip the eggs, add melted butter, vanilla extract, milk, and mashed banana. Open a space in the middle of the dough and pour there the hipped eggs liquid. Stir until it becomes smooth paste.
  • Oil the moulds inside or place the paper cases in before filling with paste. Do not overtop the moulds with the paste and put a walnut kernel on each top. Place on the muffin tray.
  • Put the tray on the wire rack and bake for no more than 25 minutes. Let the picnic muffins rest inside the oven for the next 5 minutes. Remove picnic muffins from the moulds. Serve with sliced bananas, yoghurt, walnuts, and honey.
  • Split the croissants along, core and chop the apple, squeeze the orange. In a medium pan melt the butter and put croissants in. Fry for a couple of minutes on each side till croissants become golden-brown.
  • In a small pan melt the butter and add sugar. Put in the apple chops and pour the orange juice into the pan and let it simmer on the medium heat for 5 minutes. Then add the double cream, put the lid and leave on the heat for another 5 minutes. Top the picnic croissants with apple chops.


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