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.
-
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