Banana and pecan muffins
- 1½ cups wholemeal flour
- 2 teaspoons baking powder
- ⅓ cup sultanasgolden raisinsX
- ¼ cup pecans, chopped
- 1 cup ripe bananas
- 1 tablespoon runny honey
- ½ cup reduced-fat, Greek-style yoghurt
- ⅓ cup trim milk
- 1 medium egg
- ⅓ cup reduced-fat spread, melted then cooled for 5 min
1 Heat the oven to 200°C/fan 180°C/gas 6. Line a muffin tin with 8 paper muffin cases.
2 Put the flour, baking powder, sultanas and chopped pecans in a bowl and stir everything together. In a separate bowl, mash the bananas and honey together until smooth. Stir in the yoghurt, milk and egg.
4 Add the wet mixture to the flour mixture, then pour the melted spread over the top. Using a large metal spoon, quickly fold everything together until the ingredients are roughly mixed. (When folding all the ingredients together, there should still be a few floury patches. The secret to muffins is to have a light touch and not to try to get a completely smooth mixture..
5 Divide the mixture among the muffin cases. Bake the muffins in the oven for 20–25 min until risen and golden on top, and a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool on a wire rack until just warm.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 1.8g
Dietary fibre 3.4g
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