Banana and Apricot Muesli Muffins

This recipe is perfect for using up any over-ripe bananas sitting in your fruit bowl. Put them to good use and turn them into these delicious breakfast muffins!

Instructions

Step 1

Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Line a 12-hole muffin tin with 12 muffin cases.Sift the flour and bicarbonate of soda into a large mixing bowl then stir in the sugar.In a separate bowl, mix together the mashed bananas, melted low fat spread, yogurt, skimmed milk and egg.

Step 2

Add the wet ingredients to the dry ingredients and stir with a spoon until just combined. Unlike with a regular cake mixture, this should look slightly lumpy, not smooth, and there may still be few small pockets of flour.Gently stir in the apricots. Make sure that you don’t over-mix the muffin batter or the finished muffins will be tough and chewy.Spoon the mixture into the muffin cases, filling each muffin case almost to the top. Sprinkle the tops of the muffins with the muesli then bake in the oven for 20 minutes or until the muffins are risen, golden brown and firm to the touch.

Step 3

Cool in the tin for 5 minutes to allow the muffins to firm up slightly. Remove them and place on a wire rack to finish cooling.