Banana and Berry Muffins

These are about as healthy as cakes get unless you’re prepared to put bran in them, and therefore ideal for when you have no time for breakfast.  Just put a few individual bags in your freezer.  You can either defrost the frozen muffin in your microwave in about 30 seconds, or put it in your lunchbox and it will be defrosted by lunchtime.

280g plain flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

3 super-ripe bananas

110g golden caster sugar

1 egg, beaten

3 tablespoons milk

85g butter, melted

150g frozen blueberries and raspberries (keep them in the freezer until the last second)



Preheat the oven to about 190 degrees and put about 12 muffin cases in your tray.

In a big bowl, sift the flour, baking powder, bicarbonate of soda and nutmeg.

In your mini-processor, whoosh up your peeled bananas, then put them in a bowl.  Stir the sugar, beaten egg, milk and butter into the mushed bananas.

Pour this mush into the dry ingredients, scraping slowly around the bowl with a metal tablespoon.  When you’re down to your last few specks of flour, get your berries out of the freezer and put them into your mixture.  Break up any large raspberries, otherwise they might take too long to cook.

The mixture will still look disgusting and lumpy.  That’s OK, honest.  As long as you no longer see any flour, it’s done.

Spoon into your muffin cases and sprinkle with oats.

Bake for about 20 – 25 minutes, but remember that as soon as you smell cake, you should check them.  They are ready when they spring back up as you press them.  




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