Despite their traditionally healthy image, a lot of muffins these days are basically just cake in disguise, high in sugar and refined carbohydrates with very little nutritional value.
Not these ones though – they’re made with wholemeal flour, oats and plenty of fruit so they’ve got plenty of fibre, B vitamins and minerals. But don’t worry – the kids won’t even notice!
Ingredients (makes around 12 large or 24 mini muffins)
2 cups wholemeal self-raising flour
1 tsp mixed spice
1/3 cup caster sugar
2 large bananas, mashed
2 eggs
1 cup milk
90g melted butter or vegetable oil
1/2 cup rolled oats
1/2 cup dates, chopped
2 tbsp rolled oats, extra
Method:
- Preheat oven to 180°C.
- Sift flour and mixed spice into large bowl. Stir in sugar.
- Combine banana, eggs, milk and melted butter or oil.
- Add banana mixture to flour and stir until just combined (do not over mix or muffins will be tough). Stir through oats and dates.
- Spoon mixture into greased muffin pans, filling to 3/4 full. Sprinkle with extra rolled oats.
- Bake for 15-20 minutes until golden brown.
Used a home made gluten free flour mix and added a tbsp of chia seeds to the batter. Also used almond milk and ditched the sugar and added a tbsp of maple syrup. Didn’t have mixed spice so used Cinnamon powder. Still turned out great. A very basic and simple base recipe that is very forgiving. Thank you.
Hi
I made these over the weekend for my kids’ school lunches and they were a big hit! I omitted the sugar and they were still so tasty. I added a handful of chopped walnuts too. I plan on making them again today. Thanks for a great recipe
That’s great to hear Michelle – so glad your kids liked them! And great idea to add walnuts too, I will have to try that 🙂