This week’s yummy recipe is banana muffins great with a coffee when you get a chance, as promised to Wife of Bold a few weeks ago (sorry for the delay!)

This recipe is fab because it’s so easy, low in fat and makes your house smell gorgeous. Just make sure your cake cases are well spaced because these muffins have a habit of expanding and sticking together to create one giant mega-muffin. At least when I’m cooking.

bannana-muffin

Weight Watchers’ Banana Muffins

Serves: Approx 12
Preparation time: 15 minutes
Cooking time: 20-25 minutes

Ingredients

- 250g/9 oz plain flour
- 80g/3 oz soft brown sugar
- 4 tbls corn oil
- Tsp Bicarbonate of Soda
- Tsp Baking powder
- ½ tsp salt
- 1 medium eggs
- 5 tbls water
- 3 ripened bananas, mashed

Method

1) Preheat the oven to Gas Mark 5/190°C/ 375°F
2) Place cake cases on baking tray
3) Sieve the flour, bicarbonate of soda, salt and baking powder together
4) In another bowl beat together egg, water, sugar and bananas.
5) Add the corn oil to the wet ingredients and stir
6) Quickly combine the two sets of ingredients and mix just enough to combine, you should have a lumpy consistency.
7) Spoon into the cake cases and cook for 20-25 minutes until firm and springy.
Cool on a rack

Hectic Mum top tip:
You can add lots of other bits and bobs to this recipe, including cinnamon, honey, sultanas, blueberries or cranberries. Have a go with whatever you fancy!