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Healthy banana muffins

Healthy banana muffins
Healthy banana muffins

 This healthy banana muffin recipe makes eating cake for breakfast guilt-free! Ripe bananas add sweetness to muffins, so you don't have to use much sugar. Wholemeal flour give the muffins plenty of fibre, keeping you full for longer.

Equipment: You will need a six-hole muffin tin. Each muffin provides 206 kcal, 4.5g protein, 30g carbohydrate (of which 13g sugars), 7.5g fat (of which 0.8g saturates), 1g fibre and 0.4g salt.

Ingredients

  • 125g/4½oz wholemeal flour
  • 3 level tbsp light muscovado sugar
  • 2 level tsp baking powder
  • 1 medium free-range egg, beaten
  • 50g/1¾oz low-fat plain yoghurt
  • 50ml/2fl oz rapeseed oil, plus a little extra for greasing
  • 2 ripe bananas (175g/6oz peeled weight), roughly mashed
Recipe tips

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6. Line a six-hole muffin tin with muffin cases or grease it.
  2. Mix together the flour, sugar and baking powder in a bowl. In a separate bowl, beat together the egg, yoghurt and oil. Make a well in the flour, pour in the liquid and mix well. Stir in the mashed bananas, taking care not over-mix.
  3. Spoon the mixture into the prepared cases and bake for 20–30 minutes, or until a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack to cool.

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