Completely Yummy, Partly Healthy Banana Muffins

1. 1

   Preheat oven to 390u00b0F. Line a muffin tray with paper liners.

2. 2

   Grate or zest a lemon so that you end up with about 2 teaspoons of zest. Set aside.

3. 3

   Peel bananas and mash on a plate using a fork. Set aside.

4. 4

   In a large bowl, sift together both flours. Make a well in the centre using a wooden spoon and add lemon zest, bananas, oil, milk, sugar and eggs. Mix with a spoon until just combined. Be sure not to overmix batter as it will result in heavy, dense, hard muffins.

5. 5

   Spoon mixture into the prepared tray and bake for 15-20 minutes or until a skewer inserted into the centre of a muffin comes out clean.

6. 6

   Once removed from oven, leave muffins in tray for 5 minutes before turning out onto a wire rack.

7. 7

   Eat while still warm. I like serving these with jam and butter but they're still tasty served plain.

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   Notes:

9. 9

   1. Feel free to add chopped nuts such as walnuts or pecans to the batter, or simply sprinkle them on top before placing muffins into oven.

10. 10

    2. The wholemeal self-raising flour can be replaced with an equal quantity of white self-raising flour, although some nutritional value will be lost.

* Per serving · 4 servings · Values may vary.

No additional tips available.