This is the easiest banana muffin recipe around – and as an added bonus, they taste delicious.
I’ve adapted the original recipe to increase the fibre content and lower the glycaemic index (GI) by adding wholemeal flour and oats. I also increased the bananas and reduced the quantities of sugar and oil.
Bake a batch and keep it in the freezer for a quick and healthy snack. If you eat nuts, add some chopped walnuts for a boost of beneficial polyunsaturated fats.
Healthy Banana Muffins
1 cup (225g) self-raising flour
½ cup (110g) wholemeal flour
1 tsp bicarbonate of soda
½ cup (100g) brown sugar
½ cup rolled oats
½ cup (125ml) mashed ripe banana (I use 3 large bananas)
1/3 cup (80ml) canola oil
1 egg, lightly whisked
¾ cup (185ml) reduced fat milk
½ tsp vanilla essence
Preheat oven to 180°C. Grease a 12 x 1/3-cup capacity muffin pan. Sift flours, bicarbonate of soda and sugar and combine with oats in a bowl. Make a well in the centre. Whisk mashed banana, oil, egg, vanilla and milk together in a jug. Pour into the well and gently stir until just combined.
Spoon mixture evenly among prepared muffin holes. Bake in oven for 15 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside to cool.