Banana muffins are a delicious and indulgent snack to accompany your breakfast or afternoon coffee. However, most store-bought versions can be quite calorific and filled with unnecessary ingredients.
Luckily, this homemade version takes this into account, and adds fruits, seeds and a small swap to make them a little healthier – and only 179 calories per serving. Sharing the recipe, which makes 12 servings, Good Food said: “With apple, blueberry, banana and seeds, this breakfast-on-the-go tastes great, is low in calories and uses honey instead of sugar.” When made according to the instructions, these classic baked treats take just 45 minutes to make, including baking time.
Method
Preheat the oven to 180C (160C for fan ovens) or gas mark four. Prepare a 12-cup muffin tin by placing a large paper case into each cavity. In a measuring jug, thoroughly combine the eggs, yoghurt, vegetable oil, apple sauce, mashed banana, honey, and vanilla extract.
In a separate large mixing bowl, place the rest of the ingredients – reserving the seeds – and add a small pinch of salt. Stir everything together until evenly blended.
Add the liquid mixture to the bowl of dry ingredients and stir just enough to form a smooth batter – avoid overworking it to prevent the muffins from becoming dense. Distribute the batter evenly among the muffin cases. Scatter a few extra oats and the reserved seeds on top of each one.
Place the tray in the oven and bake for 25 to 30 minutes, or until the tops are golden brown and a skewer inserted into the center of a muffin comes out clean. Once baked, remove the muffins from the oven and let them cool on a wire rack. Store in an airtight container for up to three days.
