These moist and fruity banana muffins are not only low in sugar and fat but taste fantastic. Ideal for breakfasts or simply as a healthier snack alternative.
75g Wholemeal Self Raising Flour
125g Plain Flour
2 tsp Baking Powder
1 tsp Cinnamon
200g Rolled Oats (keep some for sprinkling ontop)
60g Light Soft Brown Sugar
2x Eggs (Separated)
3 tbspns Rapeseed Oil
2x Mashed Bananas
Place all dry ingredients into a large bowl.
Pour milk into a large measuring jug, add egg yolks, oil and mashed bananas. Add to dry ingredients and mix together.
Whisk egg whites until a soft peak is reached, and gently fold in to mixture with a metal spoon.
Divide mixture between 12 muffin wraps and sprinkle each with a few oats. Place into muffin tins and bake at 200ºC (180ºC fan/Gas 6) for approx 20 mins. Remove from oven and cool.
Top Tip: For extra sweetness you could add chopped apple, mixed berries, dried fruit or chocolate chips!