
Healthy banana muffins
- Cassie Best
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Makes 12
Easy
Total time: 45 mins
Takes 45 mins
A star rating of 4.2 out of 5.74 ratingsRate
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With apple, blueberry, banana and seeds, this breakfast-on-the-go tastes great, is low in calories and uses honey instead of sugar
Freezable
Healthy
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Tropical breakfast smoothie
A star rating of 4.5 out of 5.21 ratings
Ingredients
Nutrition
Units:
MetricUS
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2 large eggs
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150ml pot natural low-fat yogurt
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50ml rapeseed oil
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100g apple sauce or puréed apple
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1 ripe banana
mashed
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4 tbsp honey
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1 tsp vanilla extract
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200g wholemeal flour
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50g rolled oats
plus extra for sprinkling
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1 ½ tsp baking powder
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1 ½ tsp bicarbonate of soda
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1 ½ tsp cinnamon
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100g blueberry
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2 tbsp mixed seed
we used pumpkin, sunflower and flaxseed
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Nutrition: per serving
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kcal179
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fat7.1g
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saturates0.9g
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carbs22.7g
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sugars10.2g
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fibre3.3g
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protein5.2g
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salt0.6g
low
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Method
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step 1
Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
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step 2
Pour the wet ingredients into the dry, mix briefly until you have a smooth batter, don’t over mix as this will make the muffins heavy. Spoon the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted to the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Store in a sealed container for up to 3 days.
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A star rating of 4.2 out of 5.74 ratings
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