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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.

For this recipe 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.

• 125g/4½oz wholemeal flour
• 3 tbsp light muscovado sugar
• 2 level tsp baking powder
• 1 medium free-range egg, beaten
• 50g/1¾oz low-fat plain yoghurt
• 50ml/2fl oz rapeseed oil, plus a little extra for greasing
• 2 ripe bananas (175g/6oz peeled weight), roughly mashed

Method

Preheat the oven to 200C/180C Fan/Gas 6. Line a six-hole muffin tin with muffin cases or grease it with a little oil. 1.

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. 1.

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.

Recipe tips

These muffins freeze well, so make a batch and freeze for up to three months. Defrost at room temperature.

As these muffins use 100% wholemeal flour they can dry out quite quickly and will feel heavy if not eaten fresh. You can freshen them up by warming them in a microwave or low oven. Alternatively, if you know you won’t be able to eat them all quickly, freeze a few for later.

Overripe bananas are ideal for this recipe as they are sweeter, so it’s a great recipe for using up bananas that are turning black.