Make these banana and pumpkin seed muffins, then check out more muffin recipes such as our classic banana muffins and breakfast muffins.
We’ve also got more ideas for pumpkin seeds, including butternut squash soup with roasted pumpkin seeds and pumpkin seed butter.
Ingredients
- wholemeal flour 125g
- plain flour 125g
- baking powder 2tsp
- dark brown sugar 100g
- pumpkin seeds a handful
- sultanas a handful
- oil 100ml
- bananas 4, mashed
- eggs 2
- 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. Mix 125g wholemeal flour, 125g plain flour, 2 tsp baking powder, 100g dark brown sugar, a handful each of pumpkin seeds and sultanas. Add 100ml oil, 4 mashed bananas, 2 eggs and 2 tbsp milk. Fold with a metal spoon.
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Step 2
Divide the mixture between the muffin holes. Fill them to the top, sprinkle on a few extra pumpkin seeds and bake for 20 minutes, or until the muffins are cooked through.
