Breakfast Muffins
These delicious wholemeal banana muffins are a wholesome treat perfect for breakfast or a snack. Made with a mix of wholemeal and plain flour, ripe bananas, sultanas, and pumpkin seeds, these muffins are packed with flavor and texture. The addition of molasses sugar adds a rich sweetness, making them a delightful indulgence. Enjoy the moist and tender muffins with a hint of sweetness from the ripe bananas and a satisfying crunch from the pumpkin seeds. A simple yet delightful recipe that will surely become a favorite in your baking repertoire.
— Constant Cookbook
Ingredients
- 125g wholemeal flour , sifted
- 125g plain flour , sifted
- 2 tsp baking powder
- 100g molasses sugar or other dark sugar
- handful pumpkin seeds , plus a few extra for the top
- a handful sultanas or raisins
- 100ml oil (use any oil without much flavour)
- 4 bananas , very ripe and mashed (or 350ml thick fruit purée)
- 2 eggs , lightly beaten
- 2 tbsp milk
Instructions
- Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin 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.
- Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t overmix as this will make the muffins heavy. Divide 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 into the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Can be stored in a sealed container for up to 3 days.
Yield
Makes 6
Nutrition
- Calories: 179 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.6 milligram of sodium
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