Healthy breakfast muffins
- Preparation and cooking time
- Total time
- Easy
- Makes 6
Skip to ingredients
- 125g wholemeal floursifted
- 125g plain floursifted
- 2 tsp baking powder
- 100g molasses sugar or dark sugar
- a handful pumpkin seedsplus a few extra for the tops
- sultanas or raisinsa handful
- 100ml (use any oil without much flavour) oil
- 4 bananasvery ripe and mashed (or 350ml thick fruit purée)
- 2 eggslightly beaten
- 2 tbsp milk
Nutrition: per serving
- kcal493
- fat34.9g
- saturates7g
- carbs5.5g
- fibre3.1g
- protein39.7g
- salt1.31g
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.
