Healthy banana muffins
This healthy banana muffin recipe makes eating cake for breakfast guilt-free! Ripe bananas add sweetness to muffins, so you don't have to use much sugar. Wholemeal flour give the muffins plenty of fibre, keeping you full for longer.
Equipment: You will need a six-hole muffin tin.
Each muffin provides 206 kcal, 4.5g protein, 30g carbohydrate (of which 13g sugars), 7.5g fat (of which 0.8g saturates), 1g fibre and 0.4g salt.
Ingredients
- 125²µ/4½´Ç³ú wholemeal flour
- 3 tbsp light muscovado sugar
- 2 level tsp baking powder
- 1 medium free-range egg, beaten
- 50g/1¾oz low-fat plain yoghurt
- 50ml/2fl oz rapeseed oil, plus a little extra for greasing
- 2 ripe bananas (175g/6oz peeled weight), roughly mashed
Method
Preheat the oven to 200C/180C Fan/Gas 6. Line a six-hole muffin tin with muffin cases or grease it.
Mix together the flour, sugar and baking powder in a bowl. In a separate bowl, beat together the egg, yoghurt and oil. Make a well in the flour, pour in the liquid and mix well. Stir in the mashed bananas, taking care not over-mix.
Spoon the mixture into the prepared cases and bake for 20–30 minutes, or until a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack to cool.
Recipe Tips
These muffins freeze well, so make a batch and freeze for up to three months.
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