Muffins are perfect for breakfast or a snack and the wholemeal flour is definitely light and rich in fiber.
Makes about 12 muffins, Preparation time 5 mins, Cooking time 18-20 mins
- 150g Plain Flour / All Purpose flour
- 100 g Whole meal flour
- 140g sugar, white or cane or 70 ml honey
- 80ml sunflower seeds oil
- 1 well-ripe banana
- 250 ml low-fat buttermilk
- 1 egg
- 8 gr dried yeast
- 1 teaspoon baking soda
- Poppy seeds, 2 tablespoons
Tip: You can also only use the all-purpose flour/ plain flour instead of wholemeal flour as well as chocolate chips can be used in place of poppy seeds and honey instead of sugar.
Preheat the oven to 180°.
In a large bowl add and stir flour with sugar, yeast and baking soda.
In a separate bowl crush the banana with a fork, add egg and whisk together with buttermilk and oil.
Add the liquid mixture to the flour mixture and whisk all together until just blended. Add poppy seeds and stir again until well combined.
Pour the mixture evenly among muffin cups or silicon moulds – we have used a rose-shaped one. Fill 2/3 of each with the mixture.
Bake to 180 C for 15 to 20 minutes, or do the toothpick test by inserting in the center of a muffin, if it comes out dry and clean they are ready.
Let cool in pan on wire rack for 10 minutes and then move muffins to a wire rack to cool completely.