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Banana Wholemeal Muffins

Banana Wholemeal Muffins

Moist banana muffins made with wholemeal flour, yoghurt and ripe fruit, ready for breakfast or an afternoon snack.

35 mins total for first methodServes 6Grill
Ingredients ↓Method ↓

Ingredients

Method

15 mins prep20 mins cook35 mins total

  1. Heat the oven to 180C fan. Line a six-hole muffin tin with paper cases.

  2. Stir the wholemeal flour, caster sugar, baking powder and salt together in a large bowl.

  3. Whisk the egg, natural yoghurt and vegetable oil in a second bowl, then stir in the mashed bananas.

  4. Pour the wet mixture into the dry ingredients and fold just until combined; do not overmix.

  5. Divide the batter between the cases and bake for 18 to 20 minutes, until risen and a skewer inserted into the centre comes out clean.

  6. Cool in the tin for 5 minutes, then transfer the muffins to a wire rack.

Notes

For extra texture, fold through a small handful of chopped walnuts or dark chocolate before baking.
About this recipe

These lightly sweetened muffins use ripe bananas, wholemeal flour and natural yoghurt for a tender crumb. They are a simple bake for breakfast boxes, weekend brunch or an afternoon snack.

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