Make these easy breakfast muffins for an energising snack, then check out our healthy carrot cake muffins, blueberry muffins and banana muffins. We’ve also got plenty more delicious muffin recipes to try.
Also try more of our healthy breakfast recipes such as these healthy flapjacks, healthy cookies, healthy banana bread and healthy granola.
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
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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.
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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.
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Nutritional Information
- Kcals 493
- Fat 34.9g
- Saturates 7g
- Carbs 5.5g
- Fibre 3.1g
- Protein 39.7g
- Salt 1.31g