1470

Breakfast muffins

  • makes 6
  • A little effort

These easy, healthy muffins are packed with bananas, dried fruit and seeds. Pack one for work as a breakfast snack - they'll provide you with loads of slow-release energy to get you through to lunchtime.

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Ingredients

  • wholemeal flour 125g, sifted
  • plain flour 125g, sifted
  • baking powder 2 tsp
  • molasses sugar or dark sugar 100g
  • pumpkin seeds a handful, plus a few extra for the tops
  • sultanas or raisins a handful
  • oil 100ml (use any oil without much flavour)
  • bananas 4, very ripe and mashed (or 350ml thick fruit purée)
  • eggs 2, lightly beaten
  • milk 2 tbsp

Method

  • Step 1

    Heat the oven to 180c/fan 160c/gas 4. Line 6 holes of an oiled non-stick muffin tin with squares of greaseproof paper (cut a square and push it in so it comes up the sides to the top of the tin). Mix the flours, baking powder, sugar, seeds and sultanas in a bowl, then add the oil, banana, eggs and milk. Fold quickly with a large metal spoon and don’t worry if the mix is still lumpy – mixing for too long makes muffins tough.

  • Step 2

    Divide the mixture between muffin tins. Fill them to the top, sprinkle on a few extra seeds and bake for 20 minutes or until the muffins are cooked through. Cool briefly, then put on a wire rack.

Nutritional Information

  • Kcals 493
  • Fat 34.9g
  • Saturates 7g
  • Carbs 5.5g
  • Fibre 3.1g
  • Protein 39.7g
  • Salt 1.31g
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