Healthy breakfast muffins
- Preparation and cooking time
- Total time
- Easy
- Makes 6
Ingredients
- 125g wholemeal flour, sifted
- 125g plain flour, sifted
- 2 tsp baking powder
- 100g molasses sugar or dark sugar
- a handful pumpkin seeds, plus a few extra for the tops
- sultanas or raisins, a handful
- 100ml (use any oil without much flavour) oil
- 4 bananas, very ripe and mashed (or 350ml thick fruit purée)
- 2 eggs, lightly beaten
- 2 tbsp milk
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.
