These muffins are filled with nutritious ingredients to keep kids going until lunch time. They’re easy to make and perfect for a quick breakfast through the week.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 75 g wheat bran
- 250 ml buttermilk (or 250ml milk with 1 tbsp lemon juice or vinegar stirred in and left to sit for 5 minutes)
- 1 ripe banana mashed
- 2 tablespoons vegetable oil
- 1 egg
- 75 g light brown sugar
- 1 tsp vanilla extract
- 75 g plain flour (all purpose)
- 50 g wholemeal flour
- 1 tbsp ground flax optional
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 1/2 tsp salt
- 100 g raisins
Preheat oven to 190C/375F. Lightly grease a muffin tin or line with paper cases.
Stir the wheat bran into the buttermilk and set aside for 10 minutes to soften the bran.
In a large bowl, beat together the banana, oil, egg, sugar and vanilla, then stir in the buttermilk mixture.
Sift in both flours, bicarb of soda, baking powder, cinnamon and salt, and gently stir, taking care not to over mix. Gently fold in the raisins.
Spoon the mixture into the prepared muffin tin and bake for 15 minutes, or until an inserted skewer comes out clean.
Allow to cool in the tin for 5 minutes, then transfer the muffins to a wire rack to cool completely.
Calories: 215kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 408mg | Potassium: 309mg | Fiber: 4g | Sugar: 8g | Vitamin A: 25IU | Vitamin C: 1.3mg | Calcium: 48mg | Iron: 2.2mg