Plain flour, 1 cup

Baking powder, 2 teaspoons

Wheat bran, 1 ½ cups (or 1 cup wholemeal flour with 1/2 cup oat bran)

Ground cinnamon, 2 teaspoons

Honey,  ¼ cup –  ½ cup 

Neutral oil (light flavoured), ¼ cup

Very ripe bananas, 3 large, mashed

Natural yoghurt, ¾ cup

Lemon, zest of 1

Free-range eggs, 2

Vanilla, 1 teaspoon

Baking soda, 1 teaspoon

Salt, pinch

Optional: 1 cup fresh blueberries

1. Preheat oven to 200°C. Line a muffin pan with paper cases.

2. Sift flour, baking powder and cinnamon into a medium mixing bowl. Stir in a pinch of salt and bran flakes.

3. In a large mixing bowl, whisk together honey/golden syrup, oil, banana, vanilla, eggs, yoghurt and baking soda until smooth.

4. Fold the flour mixture, dried fruit/blueberries into the wet mixture with a large metal spoon until combined, being careful not to over-mix.

5. Spoon into cases. Bake for 20-25 minutes or until risen and the tops are lightly golden and spring back when gently pressed.

6. Take out of oven and leave to stand for at least 5 minutes before removing from tin.

Once cooled store in an airtight container or pop in the freezer if making ahead of time.

Makes 12 muffins


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