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Stickytarts "Health by Stealth" banana muffin

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In this house no-one likes brown bananas, not even with a hint of a speckle. They have to have just turned yellow, with still a hint of green at the top. To be fair, the three year old doesn't like any sort of banana, or in fact any kind of fruit ( apart from in the form of apple juice ) or anything that looks remotely like a vegetable. As a result of such selective banana eating, the fruit bowl quite often contains bananas that have turned a lovely mottled yellow.

Well I say, "If life gives you brown bananas, make muffins". Even better make muffins that are low fat, low sugar and high fibre and will get grown ups and kids alike to eat some health by stealth.  The three year old had asked for "cake" and on being presented with one of these muffins demolished it within minutes - result ! I left out the raisins/walnuts, as this would have resulted in him insisting that I pick out each and everyone of these ......


stealth by health muffin 600

Ingredients (makes approx. 8 muffins)

  • 1 cup plain wholemeal flour
  • 1/2 cup plain white flour
  • 1/2 cup oats
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 3 small or 2 large very ripe bananas
  • 200 g low fat yoghurt
  • 1 egg
  • Juice and zest of 1/2 lemon
  • 1/2 tsp vanilla essence
  • Handful of raisins and/or chopped walnuts (optional)




  1. Preheat the oven to 180 degrees C, 160 if using a fan assisted oven.
  2. Line a muffin tray eight muffin cases.
  3. Mix together wholemeal and plain flour, oats, sugar, bicarb, baking powder and raisins/walnuts if using. There is no need to sift any of these ingredients. Sifting will not incorporate air, but was used in the 'olden days' to get rid of any unwanted critters that might have taken residence in the ingredients.
  4. In a separate bowl, mash the bananas  and mix together  well with the yoghurt, egg, lemon and lemon zest and the vanilla essence.
  5. Add the wet ingredients to the dry and mix together until the flour is just incorporated and a few flecks of flour are still visible. Overmixing will lead to a muffin with a very solid texture. The mixture should be of a heavy dropping consistency. If not add a splash of milk.
  6. As the wet ingredients will be reacting with the raising agents at this stage, immediately fill each muffin case  about 3/4 full with the mixture.  If you prefer more of a pronounced 'muffin top', fill almost to the top - in this case you will only need six muffin liners. An ice cream scoop can help you to do this with less mess and ensures an even distribution. 
  7. Bake in middle of oven for 20 minutes. Check that muffins have an even golden brown top, and that they are done by inserting a skewer into the middle of a muffin. The skewer should come out dry, apart from perhaps a little bit of banana adhering to it. If not, bake for another 2-5 minutes.
  8. Leave to cool, enjoy.

These muffins keep well in an airtight container, and also make for a great breakfast which will keep off hunger pangs until lunch. 

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  1. Christine Thorpe

    Mmmmmm! these sound delish Steph! Will give them a try when we get home!!!!! Chrissy x

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