Banana, Nuts and Seeds Wholemeal Mini-Muffins


As temperatures in England this August are way below expectations, I find myself starting to crave winter baking; comforting yet, full of goodness.

I’ve been working on a mini-muffins recipe. The first batch last week didn’t raise but the taste was definitely there and we ate them all. This new batch has raised and in addition to be fluffy, the muffins are tasty and perfectly sweetened.

This is one I’m keeping for the two seasons to come. It’s quick, easy, delicious.

approx. 25 mini muffins

  • 150 gr. wholemeal flour
  • 50 gr. rolled oats
  • 3 small bananas
  • 150 ml yogurt
  • 4 tablespoons honey
  • 3 eggs
  • 25 gr. melted butter
  • 2 teaspoons baking powder
  • 50 gr. sultanas
  • 2 tablespoons vanilla sugar
  • 1 teaspoon cinnamon
  • 4 tablespoons ground flax seeds
  • 30 gr. walnuts
  • 30gr. sunflower seed
  • salt

Pre-heat the oven to 200C.

In a big bowl, mix the flour, nuts, seeds, baking powder, salt, cinnamon, oats, sultanas, vanilla sugar, salt.

In a different bowl, crush the bananas, and add the yogurt, honey, melted butter, and the eggs one by one.

Pour the banana mix into the flour mix. Prepare your baking cups, ideally using a muffin baking tray. I didn’t this time, but will invest in a new one soon!

Bake for 20-25 minutes at 200C.

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