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.

Supply List
Expand all steps
You Will Need
PME Cupcake tin (84552)
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
250ml Milk
2x Eggs (Separated)
3 tbsps Rapeseed Oil
2x Mashed Bananas
Step 1

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.

Step 2

Whisk egg whites until a soft peak is reached, and gently fold in to mixture with a metal spoon.

Step 3

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!

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