Name: Banana, Apple & Date Wholewheat Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 7
Ingredients: 1 egg; 50ml light olive oil; 2 tbsp buttermilk; 1 grated eating apple, unpeeled; 1 very ripe banana, mashed; 2 tbsp maple syrup or agave nectar; 50g chopped dates; 100g wholegrain flour; 25g oats; 1/2 tsp bicarb of soda; 1 tsp baking powder; 1/2 teaspoon cinnamon; Oats, seeds for sprinkling on top

Banana, Apple & Date Wholewheat Muffins

These “on the go” banana, apple & date wholewheat muffins are a great source of soluble and insoluble fibre making them beneficial for easing constipation, helping to clean out the gastrointestinal system and allowing the colon to work at greater levels of efficiency. It is crucial, however, to drink lots of water when eating high-fibre foods as without sufficient water for the fibre to take up, other digestive issues can occur.

Total Time: 30 minutes
Yield: 7 1x

Ingredients

Scale

1 egg
50ml light olive oil
2 tbsp buttermilk
1 grated eating apple, unpeeled
1 very ripe banana, mashed
2 tbsp maple syrup or agave nectar

Dry ingredients

50g chopped dates
100g wholegrain flour
25g oats
1/2 tsp bicarb of soda
1 tsp baking powder
1/2 teaspoon cinnamon
Oats, seeds for sprinkling on top

Cook Mode Prevent your screen from going dark

Instructions

Heat the oven to 180C. Line a muffin tin with paper cases – this recipe makes around 7 large muffins
Place the wet ingredients (egg, oil, buttermilk, apple, banana, maple syrup) into a jug and stir until combined
Place all dry ingredients in a bowl – make a well in the centre and gently stir in the wet mixture. Do not over stir
Spoon into muffin cases, sprinkle with oats and place in the oven for about 20 minutes. Leave to cool in the tin
Can be frozen so you can make a big batch for an ‘on-the-go’ breakfast anytime

Author: Caroline Haigh
Prep Time: 10
Cook Time: 20