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Cakes

Banana Muffins

This 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.

Serves 6

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
10 to 30 minutes
Calories Per Serving
200
Bob's  Kitchen Recipe Card

Ingredients for  6  Servings

  • 125g
    Wholemeal flour
  • 3 tbsp
    Light muscovado sugar
  • 2 tsp
    Baking powder
  • 1
    Medium Egg
  • 50g
    Low-fat plain yoghurt
  • 50ml
    Rapeseed oil, plus a little extra for greasing
  • 2
    Ripe bananas (175g peeled weight), roughly mashed

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    10 to 30 minutes

Method

  1. Preheat the oven to 200°C/Fan 180°C/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, yoghurt 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.