Makes 6 large muffins or 8-10 small cupcake sized ones

 

Ingredients

 

170g whole wheat flour

1 1/2 tsp baking powder

30g unrefined brown sugar (muscovado, light or brown will do)

35g maple syrup

1 egg

40ml rapeseed oil – sunflower or vegetable oil will work just as well; just not as healthy

1 small apple, grated

1 small banana, mashed

Milk or water to loosen (if the mix feels very thick I usually add a small glug)

Pinch of salt

1/4 tsp cinnamon

Raisins (or dried apricot, fresh blueberries, raspberries any nice dried or fresh fruit work really well)

Few sunflower seeds and pumpkin seeds (optional)

 

Method

 

Preheat the oven to 180C.

 

Combine the dry ingredients in one bowl and in a separate bowl combine all the wet ingredients. Then, with a large metal spoon, combine the dry and wet together. Do this quickly as you don't want to over-work the mix so don't be tempted to just keep on stirring - about 12 strokes should be enough.

 

Dollop spoonfuls into baking cases (until two-thirds full) and sprinkle a few seeds on top of each.

 

Pop into the oven for 20-25 minutes, or until golden and firm to the touch. Larger cases can take 35-40 minutes. You can always check if they are ready by inserting a skewer or knife into the centre of the muffin. When you pull it out it should come out clean.

 

If your bananas are really ripe and sweet you may well find you don't even need to add the brown sugar at all and could just use agave nectar.

 

These freeze brilliantly so I often make batches to freeze. These are great when mornings are busy and you're on the go as you can whack one in the microwave and run!