Banana and Date Muffins
Great alternative to your usual mid-afternoon snack.
| Ingredients | 250 cals | 1500 cals |
|---|---|---|
| Wholemeal Self Raising Flour | 30g | 180g |
| Baking Powder | Pinch | 1 tsp |
| Light Muscovado Sugar | 6g | 36g |
| Bananas | 1/4 | 2 |
| Egg | 1/4 | 2 |
| Skimmed Milk | 20ml | 120ml |
| Sunflower Oil | 0.5 tbsp | 3 tbsp |
| Pitted Dates | 7g | 42g |
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250 cals = 1 portion
1500 cals = 6 portions
Method:
Preheat the oven to 200°C/Fan 180°C.
Line a muffin tin with paper muffin cases.
Add the flour, baking powder and sugar to a bowl and mix well.
In a separate bowl, mix together the banana, eggs, milk and oil.
Add the banana mixture and dates to the flour mixture and stir, being careful not to over-mix.
Distribute evenly among the paper cases and bake for 20–25 minutes, until well risen and cooked through.
Cool on a wire tray.