This healthy 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.
Ingredients
125g/4½oz wholemeal flour
3 level tbsp light muscovado sugar
2 level tsp baking powder
1 medium free-range egg, beaten
50g/1¾oz low-fat plain yoghurt
50ml/2fl oz rapeseed oil, plus a little extra for greasing
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 or grease it.
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.
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.
In other news – Senzo Meyiwa’s daughter Namhla in serious Poverty – She goes to school without any food
Retired soccer player Brilliant Khuzwayo has failed his dead friend’s daughter. In January, he promised to take care of Senzo Meyiwa’s daughter Namhla (14) but he has not come through for her.
Speaking to Daily Sun earlier this year, Namhla said life was difficult without her father. I sometimes go to school without any food in my lunch box. My grandmother and uncle try but it sometimes becomes too difficult for them. Read more
Source: BBC FOODS
