I swear no-one would know these muffins have no sugar and no butter if you didn’t tell them. I made a batch this morning (after being woken by my son at 5.30) and they were devoured by my work colleagues who declared them to be delicious. I’m sure they will post comments saying so!
I’ve tried a few recipes – and variations of them – for healthy fruit muffins in the past, but they’ve always been a disappointment. I adapted this recipe from the allrecipes website this morning, and its lovely and light, unlike all others I’ve tried before it.
Makes about 10 muffins
- 1 cup wholewheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon bicarb soda
- 1/2 teaspoon cinnamon powder
- 2 large ripe bananas, mashed
- 1 cup plain yoghurt
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 1 tablespoon olive oil
- 1 egg
Heat the oven to 180 c, and line a muffin tray with paper liners.
Mix the dry ingredients in a bowl – flour, baking powder, bicarb and cinnamon. In another bowl, mix all the other ingredients. Fold the dry ingredients into the wet ones, and mix. Don’t over mix it to a smooth batter; a chunky but well combined batter is what you want.
Spoon into the muffin liners, place a few extra slices of banana on top if you have some, and bake for 20-25 minutes.
Tip: if you want to make these for kids’ lunchboxes but don’t think they’ll go for them, pop a few dark chocolate chips in theirs, that should do the trick.