The Little Mill Blog
Wholemeal Banana Muffins

Banana Muffins

by Kathy Purcell,

Wholemeal Banana Muffins

Working at The Little Mill means getting some really great perks…some days its bread, some days its cake. But we all were very pleased when Eoin (one half of the ultimate foodie superstar couple) whipped up some Wholemeal Banana Muffins. I had the job of filming him making these and believe me, they are easy, delicious and made with healthy wholemeal…what’s not to like?!

The Little Mill Wholemeal Banana Muffins

Pre heat oven to 180 degrees


~ 125g/9oz self-raising flour

~ 125g/9oz Wholemeal flour

~ 1 tsp baking powder

~ ½ tsp bicarbonate of soda

~ pinch of salt

~ ½ tsp ground cinnamon

~ ½ tsp ground nutmeg

~ 115g/4oz caster sugar

~ 1 tsp vanilla extract

~ 2 large, ripe bananas

~ 2 medium eggs

~ 125ml/4fl oz milk

~ Pumpkin seeds to garnish


~ Melt the butter and allow to cool. Mash the bananas well.

~ Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg together in a large bowl, add caster sugar, Wholemeal flour and stir through.

~ With a fork, beat together the eggs, vanilla extract, melted butter and milk in a second bowl. Add the mashed banana and stir through.

~ Make a well in the centre of the dry ingredients and add the egg mixture, stirring roughly with a fork (don’t over mix) until it is a lumpy paste.

~ Set paper cases into the moulds, or grease the moulds well with a little extra oil or butter and spoon in the mixture until almost full. Top each one with some pumpkin seeds.

~ Bake for 20 to 25 minutes in oven at 180 c degrees or until the muffins come away from the side of the pan when touched. Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave on the rack for another five minutes before serving.

~ Serve the muffins with sliced banana and a dollop of creme fraiche, scattered with walnuts and drizzled with honey (or with Caramel yoghurt)

Categories: Recipes / Baking Tips

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