Healthy banana muffins
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.
Equipment: You will need a six-hole muffin tin. Each muffin provides 206 kcal, 4.5g protein, 30g carbohydrate (of which 13g sugars), 7.5g fat (of which 0.8g saturates), 1g fibre and 0.4g salt.
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.
These muffins freeze well, so make a batch and freeze for up to three months.