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.
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
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, yogurt 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.
Source: BBC FOODS