Ingredients

• 125g/4½oz wholemeal flour
• 3 level tbsp light muscovado sugar
• 2 level tsp baking powder
• 1 medium free-range egg
• beaten
• 50g/1¾oz low-fat plain yoghurt
• 50ml/2fl oz rapeseed oil
• plus a little extra for greasing
• 2 ripe bananas (175g/6oz peeled weight)
• roughly mashed

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Line a six-hole muffin tin with muffin cases or grease it.
• Mix together the flour
• sugar and baking powder in a bowl. In a separate bowl
• beat together the egg
• yoghurt and oil. Make a well in the flour
• pour in the liquid and mix well. Stir in the mashed bananas
• taking care not over-mix.
• Spoon the mixture into the prepared cases and bake for 20–30 minutes
• or until a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack to cool.