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 🙂
Hello Skye,
Sorry if you’re inundated with comments and emails and I’m just another pleb trying his best. You can always ignore me if too busy.
I tried the lentil meatball spaghetti the other night. The meatballs did not hold together well and that annoying crust stuck to the bottom of the frying pan. the crust added to the tomato sauce though, and the balls kind of held there shape until it came time to eating them.
The flavour was spectacular however and my thanks go to you for this. So it’s a keeper.
Next time, I’m going to deep fry them and let them rest, probably with some fridge time, before adding them to the sauce.
What do you think of adding an egg for the binding?
Hope you’re well, hope you’re happy
Ian
I just tried this recipe and the muffins are absolutely delicious! I added Chia seeds just to spice things up. Love it! Thank you.
That’s great to hear Phulma, glad you liked them!