My healthy Banana Muffin Recipe for a post Pilates snack
We had a glut of bananas this week so I baked up a dozen of these muffins for some healthy snacks for me and the boys.
Good, simple ingredients create these healthy banana muffins; great for breakfast on the run or a post Pilates snack.
Ripe bananas add sweetness to muffins, so you don't have to use much sugar. Wholemeal flour gives the muffins plenty of fibre, keeping you full for longer. Super!
INGREDIENTS
125g/4½oz wholemeal flour
3 tbsp light muscovado sugar
2 level tsp baking powder
1 free-range egg, beaten
50g/1¾oz plain yoghurt (I used full fat greek yogurt)
50ml/2fl oz olive oil
2 ripe bananas (175g/6oz peeled weight), roughly mashed
METHOD
Preheat the oven to 200C/180C Fan/Gas 6
Line a six-hole muffin tin with muffin cases
Mix together the flour, sugar and baking powder in a bowl
In a separate bowl, beat together the egg, yoghurt and olive oil
Make a well in the flour, pour in the liquid and mix well
Stir in the mashed bananas - do not over-mix
Spoon the mixture into the muffin cases and bake for 20–30 minutes
If I’m feeling indulgent, I’ll add a small chunk of dark chocolate to the top of each muffin before baking. Yum!
Oh, and they freeze well too but they don’t last long enough in our house for that to happen!