On TV Tonight

  • 20:00 - Two Greedy Italians - Bologna
  • 21:00 - River Cottage Veg Every Day - Bring It On
  • 22:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 3.52 / 5 (69 votes)

Prep time:
10 min
Cook time:
25 min
Serves:
Makes 12 muffins

Bananas make these muffins sweet and moist in Rachel Allen’s sugar-free recipe

Method

1. Preheat the oven to 180C/160C fan/gas 4. Line a 12-cup muffin tray with paper cases.

2. Sift the plain flour into a large bowl with the baking powder and salt. Mix in the wholemeal flour. Place the bananas in a separate bowl with the eggs, sunflower oil and honey and whisk to combine. Tip into the dry ingredients and beat until smooth, adding the almonds just as the mixture is coming together.

3. Divide the batter between the muffin cases so that they are about three-quarters full. Bake for about 25 minutes, or until golden on top and springy to the touch.

4. Remove the tray from the oven and allow the muffins to cool for 5 minutes, then take them from the tray and place on a wire rack to finish cooling.

Text © Rachel Allen 2012. Photography © Philip Webb 2012.
Recipe from:



Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment

 


BrambleH97894 BrambleH97894  Posted 28 Nov 2012 6:35 PM