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

Makes 12

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.


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