I have to tell you that this recipe was the perfect way to use up some over-ripe banana’s… and has lasted 4days in a sealed container – providing an excellent breakfast option when *on the run*.
And trust me – last week – was a *on the run* week, with meetings, workshops and pretty much something planned almost every evening… this normally means that I don’t have as much time to prepare lunchbox items (and I normally take my breakfast and lunch to the office with me in my little red coolerbox… yes – I am *THAT* chick!)
I did a bit of a *googlebox* – and was re-routed to one of my favourite recipe websites – BBC Good Food – and used the following recipe as a base. I replaced the wholemeal flour with bran… and removed the sunflower seeds, plus I only used 2 banana’s instead of 4…
These muffins are tasty and healthy… a little bit on the thick side – but boy oh boy… they fill you up until lunchtime (and sometimes to mid afternoon)… so they would be a great filler for any food-loving son/husband/friend/sportsperson’s daily breakfast! And I admit to having one with home-made jam (DELICIOUS) as they are not super sweet… and then of course – my favourite way to eat a bran muffin is with a slice of cheese (Mmmm).
Banana, Bran & Raisin Breakfast muffins
125g plain flour, sifted
2 teaspoons baking powder
100g brown sugar
a handful sultanas or raisins
100ml canola oil
2 bananas, very ripe and mashed
2 tablespoons milk
- Mix the flour, bran baking powder, sugar, and sultanas in a bowl
- Add the oil, banana, eggs and milk.
- Fold together with a large metal spoon (lumpy is ok!)
- Spoon into 8/9 greased muffin tin portions
- Bake for 20-25min at 160C (fan)