Here’s the third in my Muffin Series! Having done naughty but nice Toffee Apple muffins and then not so diet Courgette, Gruyere and Bacon muffins last week I decided to opt for something a little healthier this time around. These breakfast muffins are packed with healthy goodies and as low fat and sugar as I could make them!
250g self raising flour
1 tsp baking powder
1 tsp ground ginger (I think allspice/mixed spice might even be nicer…)
100g muesli (I used Jordans Nut and Seed muesli)
handful of chopped dates
handful of chopped dried apricots
2 medium ripe bananas mashed
2 eggs beaten
5 tbsp light olive oil
1 oz/25g soft brown sugar
two or three tbsp clear honey (I discovered mine had crystallised but used it anyway – it mixed in OK)
Pre heat oven to 200C/gas 6.
Combine the flour, baking powder, ground ginger, dates, apricots, muesli and sugar. In a separate bowl add mashed bananas, buttermilk, eggs, honey and oil and mix together. Combine the dry ingredients with the wet ingredients and stir together until just combined. Spoon big dollops of the mixture into muffin cases (I found this amount made ten good sized muffins) and then sprinkle a little more muesli over the tops. I also sprinkled a little demerera sugar on the tops just to add a sweet crunch but that’s optional.
Bake in the oven for about 20 minutes until risen and golden.
Linking to Tasty Tuesdays over at Honest Mum: