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Banana, raisin and honey muffins

Published: 13 Mar 17
Updated: 18 Mar 24

Chetna Makan’s muffins are made with wholemeal flour and without refined sugar – the sweetness comes from banana and a touch of honey. They’re great for brunch and will keep for a few days, so they’ll give you something wholesome to snack on in the week.

Easy
February 2017

Test kitchen approved

Makes 12
Hands-on time 15 min, oven time 25-30 min

Nutrition: per serving

Calories: 188kcals
Fat: 8.1g (1g saturated)
Protein: 4.8g
Carbohydrates: 22.7g (8.6g sugars)
Fibre: 2.5g
Salt: 0.6g

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Ingredients

200g wholemeal flour
50g porridge oats, plus a handful for sprinkling
1½ tsp baking powder
1½ tsp bicarbonate of soda
70g raisins, roughly chopped
2 large free-range eggs
100ml vegetable oil
100g natural yogurt
2 ripe bananas, mashed
4 tsp clear honey

You’ll also need…

12-hole muffin tin lined with paper muffin cases

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Method

Heat the oven to 180°C/160°C fan/gas 4. In a medium mixing bowl, combine the flour with the oats, baking powder, bicarb and raisins.
In a separate medium mixing bowl, combine the eggs, oil, yogurt, mashed bananas and honey. Pour this into the flour mixture, then fold together using a wooden spoon. Don’t overmix or the muffins will become dense when baked.
Divide the mixture equally among the muffin cases in the tray, then sprinkle the extra oats over the tops. Bake for 25-30 minutes until the muffins are golden and feel springy to touch, and a skewer pushed inside comes out clean.