I adapted these muffins from a recipe by someone who I don’t really like but won’t name (clue: world’s top children’s food recipe-book writer who wants you to make your fish pie have a cat’s face and waste half your sandwich by cutting it into a train shape). Anyway, I digress…
These are great! The original recipe had white flour, 75g caster sugar and 175ml oil. I used wholemeal flour, fruit in place of sugar and only 50ml of olive oil and the resulting muffins were really moist and a big hit in our house. They have natural sweetness but if you’re looking for something as sweet as normal muffins I would add a tablespoon or two of honey/agave nectar to the wet ingredients.
Makes 12 muffins.
200g wholemeal flour
1 tsp each of cinnamon and ground ginger
1 tsp baking powder and 1/2 tsp bicarbonate of soda
50 ml olive oil
3 small over-ripe bananas, peeled and mashed
225 g crushed pineapple (I bought a tin of normal pineapple, drained it and blitzed it in the food processor)
125 g grated carrot
100 g raisins
Preheat the oven to 180 deg C and get out a muffin tin and cases (silicon are perfect but paper will do fine – as you will see I didn’t have enough silicon ones!).
Mix the dry ingredients together in a large bowl.
In another bowl, mash your bananas and add the eggs and oil. Mix very well then add the pineapple, carrots and raisins.
Gradually add the dry ingredients and beat until fully mixed. Spoon the mixture into muffin cases (don’t worry, they don’t rise a lot) then bake in the oven for 25 minutes.
Remove and leave to cool on a wire rack. Or eat one warm because you’re really hungry.
Great for a guilt-free snack for mummies and babies, and perfect for a picnic too!