A healthy eating idea.
Suitable for Vegetarians
A banana and bran muffin with a glass of fresh orange juice is a lovely way to start the day. Eat for breakfast or pop into your lunchbox for a treat later in the day.
These muffins are also ideal for a backpack snack to give you a well needed energy boost. Take with you when hiking, rambling or cycling.
This recipe makes 15 to 20 muffins.
115g/4¼ oz low fat spread 100g/3½ oz brown sugar 3 bananas, mashed 115ml/4¼ fl oz semi-skimmed milk 1 tsp vanilla extract 2 eggs (free range and organic if possible) 175g/6¼ oz wholemeal flour 100g/3½ oz wheat bran 1 tsp baking powder 1 tsp baking soda 1½ tsp of ground cinnamon ¼ tsp salt Handful chopped pecan nuts (optional)
Preheat the oven to 190C/375F/Gas 5 and grease a muffin tin or line with muffin cases.
Beat together the low fat spread and brown sugar until fluffy in a large mixing bowl. Add the bananas, milk, vanilla and eggs and mix together well.
Mix together the flour, bran, baking powder, baking soda, ground cinnamon and salt and sieve into the banana mixture. Stir well and add the chopped pecans.
Pour equal amounts of the mixture into the muffin tin/cases.
Bake in the oven for around 20 to 25 minutes, or until a metal skewer inserted into the middle of the muffin comes out clean.
Allow the muffins to cool in the tin for a few minutes, then remove them onto a wire rack to cool completely.
We hope you enjoy this healthy low fat recipe.