Super Tasty Healthy Muffins!

After my exertions for our Hallow'een party I was rather butter-creamed out (I know, I can hardly believe it myself!) and my usual sweet vanilla cupcakes were not really inspiring me to bake - I also had a friend around who recently commented that her little girl was 'getting a sweet tooth', which left me thinking about how my baking habits might be affecting my lovely little man, who is always extremely appreciative of my efforts (unless they are savoury - see Pizza Pinwheels as an example!). So this week I decided to go for something a little more healthy. I had some bargain bananas bought for us by my sister when she was visiting that needed using up, so I adjusted a recipe for banana and white chocolate muffins that I found in my trusty Baking Magic cookbook - I really recommend this book for anyone wanting to bake cakes and cookies!

Here is my recipe:
1 cup plain flour
1 cup wholemeal flour (you can just use 2 cups plain if you prefer)
1 tbsp baking powder (yes, tablespoon!)
2/3 cup milk
1 egg, beaten
1/2 cup sunflower oil
3 small ripe bananas
handful of fresh berries - I used raspberries and blueberries

Preheat oven to 200 centigrade. Grease/line muffin tray.

Combine the flour and baking powder and sift. This is really important!

In a separate bowl (I did this in the KitchenAid) combine sugar, milk, egg, oil and bananas. Mix in the berries.

Stir together until just combined. DO NOT OVER MIX! A rubber spatula is best for folding in econmically and quickly. You need to keep in the sifted air from your flour.

Spoon big dollops into the pan. Don't worry about being tidy, these aren't delicate little cupcakes, they are big, floury, airy muffins.

Bake for 15-20 minutes. Yum. Great for breakfast!