Banana cinnamon muffins

    40 min

    These delicious, moist muffins with a crunchy sweet topping, are not only low in fat but also contain bananas, oat bran, soya milk and soya flour – all beneficial ingredients for anyone eating for a healthy heart. Enjoy the muffins warm for breakfast or at coffee or tea time.

    26 people made this

    Serves: 12 

    • 55 g (2 oz) oat bran
    • 2 tsp ground cinnamon
    • 1 tbsp demerara sugar
    • 200 ml (7 fl oz) soya milk
    • 3 bananas
    • 125 g (4½ oz) light muscovado sugar
    • 3 tbsp sunflower oil
    • 2 tsp pure vanilla extract
    • 1 egg white
    • 200 g (7 oz) plain flour
    • 55 g (2 oz) soya flour
    • 1 tbsp baking powder

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat the oven to 180ºC (350ºF, gas mark 4). Line a 12-cup deep muffin tray with paper muffin cases.
    2. Mix together 2 tsp of the oat bran, 1 tsp of the cinnamon and all of the demerara sugar, and set aside for the topping. Place the remaining oat bran in a bowl with the soya milk and leave to soak for 5 minutes.
    3. Peel and roughly mash the bananas. Add the brown sugar, oil, vanilla extract and egg white, and beat well together.
    4. Sift the plain and soya flours, baking powder and remaining cinnamon into a bowl. Make a well in the centre and stir in the soaked oat bran and the banana mixture. Mix lightly but thoroughly, just until smooth.
    5. Spoon the mixture into the paper cases and sprinkle with the topping. Bake for 20–25 minutes or until well risen and golden brown. Lift the muffins out of the tray onto a wire rack to cool a bit. Serve fresh, preferably still slightly warm from the oven. These muffins are best eaten on the day they are made.

    Each muffin provides

    B1, B6, folate, copper, zinc

    Some more ideas

    Children love mini-muffins, which make healthy snacks. Use 18 small paper cake cases and reduce the baking time to 15–20 minutes. * For raspberry ginger muffins, replace the cinnamon with ground ginger, and stir 2 tbsp chopped candied ginger and 115 g (4 oz) fresh raspberries into the batter at the end of step 4.

    Plus points

    Diets rich in soya protein are believed to help reduce high blood cholesterol levels. Several studies suggest that soya products may also help to reduce the risk of heart disease, certain cancers and osteoporosis, as well as alleviating symptoms associated with the menopause. * Bananas contain a type of dietary fibre called fructoligosaccarides (FOS), which is believed to stimulate the growth of friendly bacteria in the gut while inhibiting the growth of harmful bacteria. * Oat bran is an excellent source of soluble fibre, which helps to counteract the build-up of cholesterol in the blood and control blood sugar levels.

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    Reviews in English (5)


    Great recipe! Mine came out perfectly but I did change my ingredients a bit: I used Demerara sugar for everything, used semi skimmed instead of soy milk, used only plain flour and put all the mix into a 6 muffin tray not 12. So don't be worried to alter it as it went perfect!  -  02 Apr 2014


    Extremely easy recipe. I used regular semi-skimmed milk rather than soy and left off the topping as I was making mini muffins. Also added about 100g of frozen raspberries. Worked really well - especially considering I was using gluten free flour. They rose perfectly and are really yummy with a very banana-ish taste.  -  27 Aug 2012


    Extremely easy recipe to follow for an amateur baker. Muffin rose well and tasted amazing. Outside was not too crunchy and inside was not soggy at all, light and fluffy. A healthy treat especially for my mum who is on a healthy diet.  -  08 Nov 2011