1. Preheat oven to 190ºC/gas mark 5
2. Prepare muffin baking tray with muffin paper cases
3. Whisk the eggs, then beat in the vanilla extract, sunflower oil and milk in a bowl
4. Peel and mash the bananas with a fork until lumpy and stir into the egg mixture and add the raisins
5. Sift the flours, baking powder, bicarbonate of soda and mixed spice into a large bowl then stir in the sugar
6. Make a well in the centre of the flour mixture, add the egg mixture gradually and mix gently together with a wooden spoon until a lumpy paste

Banana muffins…continued…

7. Spoon the mixture into paper cases about ¾ full
8. Bake for 20-25 minutes until well risen and golden in colour
9. Check if cooked through by inserting a skewer or knife into the centre of one muffin – it should come out clean.
10. Remove from the oven and leave to cool for 10 minutes in the baking tray

Other information…
Excellent for packed lunch boxes or they make great snacks anytime of the day. Why not try it as a dessert if you like something sweet by serving it with sliced banana and a dollop of low fat crème fraiche and honey or low fat yoghurt or even custard! You could try adding chopped apple or cooked pieces of rhubarb instead of mashed banana for variation. Keeps for up to 2-3 days if stored well in an airtight container.
Nutritional information
These homemade muffins are lower in fat and calories than shop-bought ones, raisins are added for natural sweetness so less sugar is used, also wholemeal flour is used to increase fibre intake.