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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
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.
What delicious and different cakey-buns! I used cold-pressed rape seed oil in place of the vegetable oil and the texture of these little muffins was delightful. I used 100g poppy seeds [4 tablespoons] and this does look like an awful lot, but it combined well with the other ingredients and these little seeds added the most lovely crunch. These tasty muffins are certainly not over sweet, and I counted them at 227 each with 11g fat each. This was a great recipe that works and I'm looking forward to using it again. - 22 Dec 2015