About this recipe:Mashed bananas and poppy seeds are mixed with wholemeal flour and wheat bran in these wonderful, moist muffins. Great for breakfast on the run or for the children's snack after school.
150g (5 oz) wholemeal flour
85g (3 oz) wheat bran
50g (2 oz) wheatgerm
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons honey
4 tablespoons vegetable oil
225g (8 oz) mashed bananas
110ml (4 fl oz) semi-skimmed milk
1 dessertspoon fresh lemon juice
4 to 6 tablespoons poppy seeds
Method Prep:10min › Cook:30min › Ready in:40min
Preheat oven to 180 C / Gas mark 4. Lightly grease a muffin tin, or line with paper muffin cups.
In a large bowl, mix wholemeal flour, wheat bran, wheatgerm, bicarbonate of soda, baking powder and salt.
In a medium bowl, beat together eggs, honey and vegetable oil. Stir in bananas, milk, lemon juice and poppy seeds.
Make a well in the centre of the wholemeal flour mixture, and pour in egg and banana mixture. Fold together until just blended. Spoon into the prepared muffin tin.
Bake 25 to 30 minutes in the preheated oven, until a cocktail stick inserted in the centre comes out clean.