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Healthy breakfast muffins Recipe

Name: Healthy breakfast muffins
Total time: 40 min
Yield: 6
Ingredients: 125g wholemeal flour, sifted; 125g plain flour, sifted; 2 tsp baking powder; 100g molasses sugar or dark sugar; a handful pumpkin seeds, plus a few extra for the tops; sultanas or raisins, a handful; 100ml (use any oil without much flavour) oil; 4 bananas, very ripe and mashed (or 350ml thick fruit purée); 2 eggs, lightly beaten; 2 tbsp milk

olivemagazine

These easy, healthy muffins are made with wholemeal flour and packed with bananas, dried fruit and seeds. Pack one for work as a breakfast snack - they'll provide you with loads of slow-release energy to get you through to lunchtime.

Ingredients

125g wholemeal flour, sifted

125g plain flour, sifted

2 tsp baking powder

100g molasses sugar or dark sugar

a handful pumpkin seeds, plus a few extra for the tops

sultanas or raisins, a handful

100ml (use any oil without much flavour) oil

4 bananas, very ripe and mashed (or 350ml thick fruit purée)

2 eggs, lightly beaten

2 tbsp milk

Method

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.

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.

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