After an indulgent festive season, I'm always on the look-out for healthy snacks to take to the office (and that will satisfy my sweet tooth!). So I made these banana and apple muffins with wholewheat flour. They're very tasty (especially still warm from the oven, as my boyfriend can attest, after three in a row!) with a cup of tea.
- 5/6 apples, grated (Perfect for those overripe, floury apples you're not keen on eating anymore.)
- 2/3 soft, overripe bananas, mashed
- 2 cups Krakley wheat flour (This one has a nutty taste and texture, but you could go with anything wholewheat, like a cup of oatbran and a cup of brown.)
- 7ml baking powder
- 5ml bicarb/baking soda
- 1 teaspoon cinnamon
- Pinch of salt
- 2 eggs
- 100g butter
- 250g brown sugar
- Cream the sugar and melted butter together. Add mashed bananas and blend.
- Include eggs, one at a time, beating well after each addition.
- Combine dry ingredients.
- Stir in grated apple, then add dry ingredients slowly, mixing well.
- Grease a muffin pan and bake at 180ºC for around 15 minutes, until browned/firm to touch/testing fork comes out clean/muffins have moved away from the edge of pan/all of the above.
- Allow to rest, before cooling on a rack.