This banana muffin recipe uses a lot less fats and sugar compared to traditional muffin recipes. With the addition of cereal, it makes a perfect breakfast or snack even for people who are on diet. Cereal is low in fat, high in dietary fibre, and it is also packed with Calcium, Iron, Vitamin C, Vitamin D and Vitamin B1. Do use very ripe bananas as they give the best flavour and are naturally sweet so you don’t have to add much sugar. These muffins are great when eaten warm and they can freeze well. After the muffins have cooled, wrap them in foil or cling film and store in air tight containers to freeze. Simply thaw and warm up in the microwave on low heat for 1 minute or less and it will taste as good as the day it was made.

100g plain flour
40g cereal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
250g banana, mashed
30g brown sugar
30g unsalted butter, melted and cooled
50g low fat milk
30g egg, lightly beaten (about half a large sized egg)
25g raisins, soaked in water for 15 minutes
extra cereal (for topping – optional)
(makes 6 muffins)

1. Preheat oven to 180 degree celsius.
2. Sieve flour, baking powder, soda and salt into a mixing bowl.
3. Add sugar, egg, milk and butter into e mashed banana. Mix well.
4. Pour all the liquid mixture into the dry ingredients and add the drained raisins. Gently fold all the ingredients to form a wet batter with a spatula. Do not over mix. The batter should be lumpy.
5. Spoon batter into muffin cases. Sprinkle cereal on top of each muffin. Bake for about 20 minutes until muffins are golden brown and a toothpick inserted comes out clean. Cool on wire rack.

Note: The cereal on top of the muffins will soften over time so if the muffins are not served soon after baking then you may choose to omit this step.