Name: Healthy muffins
Total time: 50 min
Yield: Makes 12
Ingredients: 275g wholemeal plain flour; 100g traditional oats; 30g flaked coconut; 70ml maple syrup; 1 tbsp ground flaxseeds; 2 ripe bananas; 150ml coconut milk; 2 tsp baking powder; ½ tsp bicarbonate of soda; ¼ tsp ground cardamom; ½ tsp ground cinnamon; 250g tin pineapple in juice, drained and chopped

Two muffins in cases with pineapple chunks

275g wholemeal plain flour
100g traditional oats
30g flaked coconut
70ml maple syrup
1 tbsp ground flaxseeds
2 ripe bananas
150ml coconut milk
2 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp ground cardamom
½ tsp ground cinnamon
250g tin pineapple in juice
drained and chopped

Method

step 1
Heat the oven to 190C/fan 170C/gas 5. Line a standard 12-cup muffin tin with muffin cases. Tip 25g of the flour, 20g of the oats and all the coconut flakes into a large bowl and stir together with a pinch of salt. Add half the maple syrup and stir with a fork until combined. Set aside – this is your topping.
step 2
To make the flax egg, combine the flaxseeds with 3 tbsp of water in a small bowl. Let it sit for about 5 minutes until thickened. Mash the bananas in a medium bowl and whisk in the flax egg, coconut milk and the remaining maple syrup.
step 3
Whisk together the remaining flour and oats in a large bowl with the baking powder, bicarb, cardamom and cinnamon with a pinch of salt. Pour the wet ingredients into the dry and stir together until just combined. Fold in the pineapple.
step 4
Divide the batter between the muffin cases, then top the muffins with the crumble mixture. Transfer to the oven and bake for 20 minutes or until a toothpick inserted into the centre of the muffins comes out clean. Leave to cool for 5 minutes in the tins, then transfer to a wire rack to cool completely.