Whether you're looking to spice up your breakfast, or for a fluffy fruity snack on the go. Our Banana & Chocolate Chip Muffins are a winner every time - but for this recipe we've made a 75% swap for Allinson's Wholemeal Flour, meaning you can enjoy the deliciously moreish flavours of fresh muffins, but with more added fibre into your day. The ripened smashed banana gives these muffins a moist texture and naturally sweet flavour, so why not give your standard muffins an extra health boost with the additional fibre Allinson's Wholemeal flour contains - trust us, you won't be able to tell!
Looking for more fabulous fibrous swaps just like this? We've got a handful of baking classics with a simple fibre swap which we know you'll love just as much. Our Ultimate Wholemeal Sticky Toffee Pudding contains 75% more fibre, whilst still being rich and indulgent. Or for something a little lighter why not give our Wholemeal Victoria Sponge Cake a whirl?
9 ingredients4 steps
Vegetarian
Nut Free
Method
Step 1
Preheat the oven to 180°C (fan 160°C, gas mark 4) and line a 12 hole muffin tin with paper cases.
Step 2
Place all of the ingredients in a bowl and beat until smooth.
Step 3
Spoon the mixture evenly into the paper cases and place in the oven for 25 minutes or until a skewer comes out clean and the muffins are golden brown in colour.
Step 4
Remove from the oven and cool on a cooling rack.
Ingredients
MetricImperial
For the muffins
100gButter (unsalted, softened)
2Eggs (free range, medium)
175gBillington's Unrefined Golden Caster Sugar
175g
Allinson's Self Raising Wholemeal Flour
55gAllinson's Self-Raising White Flour
1 tspBaking powder
3 tbspMilk (whole)
2Bananas (very ripe, mashed)
100gDark chocolate chips
Utensils
12 hole muffin tin
Muffin cases
Wooden spoon
Bowl
Cooling rack
Skewer
3 Baker Ratings
Delicious and very easy
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Love this recipe. Easy to follow and they turn out perfectly every time. Just made a batch for my kids packed lunches. They freeze well to.
