Banana, raisin and honey muffins

Banana, raisin and honey muffins
  • Serves icon Makes 12
  • Time icon Hands-on time 15 min, oven time 25-30 min

Chetna Makan’s muffins are made with wholemeal flour and without refined sugar – the sweetness comes from banana and a touch of honey. They’re great for brunch and will keep for a few days, so they’ll give you something wholesome to snack on in the week.

Nutrition: per serving

Calories
188kcals
Fat
8.1g (1g saturated)
Protein
4.8g
Carbohydrates
22.7g (8.6g sugars)
Fibre
2.5g
Salt
0.6g
Calories
188kcals
Fat
8.1g (1g saturated)
Protein
4.8g
Carbohydrates
22.7g (8.6g sugars)
Fibre
2.5g
Salt
0.6g

Ingredients

  • 200g wholemeal flour
  • 50g porridge oats, plus a handful for sprinkling
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 70g raisins, roughly chopped
  • 2 large free-range eggs
  • 100ml vegetable oil
  • 100g natural yogurt
  • 2 ripe bananas, mashed
  • 4 tsp clear honey

You’ll also need… 

  • 12-hole muffin tin lined with paper muffin cases

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. In a medium mixing bowl, combine the flour with the oats, baking powder, bicarb and raisins.
  2. In a separate medium mixing bowl, combine the eggs, oil, yogurt, mashed bananas and honey. Pour this into the flour mixture, then fold together using a wooden spoon. Don’t overmix or the muffins will become dense when baked.
  3. Divide the mixture equally among the muffin cases in the tray, then sprinkle the extra oats over the tops. Bake for 25-30 minutes until the muffins are golden and feel springy to touch, and a skewer pushed inside comes out clean.

delicious. tips

  1. The muffins will keep in a sealed container for up to 3 days. Freeze for up to 1 month, each wrapped in cling film.

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