These muffins are ideal for breakfast, as they contain no refined sugar and are instead sweetened with banana, apple and raisins. The use of wholemeal flour also makes them healthy and gives them a lovely wholesome feel and taste.
4 people25 minutes20 minutes
2 - Banana
50mlLight Olive Oil
50gSuperValu Goodness Walnuts
200gSuperValu Wholemeal Flour
Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cases.
Mash the bananas really well in a large jug. Grate the apple on top, leaving the skin on. Add the yogurt, oil, eggs and vanilla extract and mix to combine.
Place the flour in a large bowl and add the oats, raisins, mixed spice, baking powder and baking soda. Reserve half of the chopped walnuts and add the rest to the bowl. Toss everything together and make a hole in the centre.
Pour the wet ingredients into the dry and mix together to give a sloppy batter. Spoon the batter evenly between the paper cases. They will be quite full. Toss the remaining walnuts with the extra oats and sprinkle them on top to decorate.
Bake in the oven for 20 to 25 minutes, until risen and cooked through. Remove and leave to cool a little, then enjoy!
Use other nuts like pecans, hazelnuts or almonds instead of walnuts if preferred.
To make your own café-style muffin cases, cut out 24 x 15cm squares from non-stick baking paper. Take two squares per muffin and place one on top of the other like a star. Push them down into the muffin tin holes. They may pop up a bit, but once the batter is in, they will stay down.