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Banana Muffins with Honey and Yogurt

  Whole meal flour 4 Ounce (125 Gram)
  Wholemeal flour 4 Ounce (125 Gram)
  Fine cornmeal 4 Ounce (125 Gram)
  Baking powder 1 Tablespoon
  Egg 1 Medium, beaten
  Clear honey 2 Tablespoon
  Milk 1⁄4 Pint (150 Milliliter)
  Bananas 2
  Natural yogurt 1⁄4 Pint (150 Milliliter)

1. Lightly grease 18 small muffin tins. If your tin is smaller, bake the muffins in batches.
2. Put the wholemeal flour, cornmeal, baking powder, beaten egg and honey into a food processor and blend together. Spoon in the milk until the mixture has a soft consistency. Peel the bananas, roughly chop the flesh and gently fold it into the muffin mixture.
3. Divide the banana mixture between the greased muffin tins and bake in the centre of a preheated oven, 180°C (350°F), Gas Mark 4, for 12-15 minutes or until risen and golden brown. Remove the muffins from the oven and allow to cool, then serve with honey and yogurt.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1772 Calories from Fat 185

% Daily Value*

Total Fat 21 g32%

Saturated Fat 7.7 g38.6%

Trans Fat 0 g

Cholesterol 213.7 mg71.2%

Sodium 1362.5 mg56.8%

Total Carbohydrates 348 g116.1%

Dietary Fiber 35.7 g143%

Sugars 68.4 g

Protein 59 g118.8%

Vitamin A 12.4% Vitamin C 36.1%

Calcium 147.3% Iron 97.1%

*Based on a 2000 Calorie diet

Banana Muffins With Honey And Yogurt Recipe