Blackberry & banana breakfast muffins

PREP 10 MINS COOK 20 MINS MAKES 12 (1 PER SERVE; AS A LIGHT BREAKFAST)

350g (22⁄3 cups) plain spelt wholemeal flour

2 tsp ground cinnamon

3 tsp baking powder

1 tsp bicarbonate of soda

2 very ripe bananas (160g peeled weight)

80g pitted dates, chopped 2 x 60g eggs

285g natural yoghurt

4 tbsp canola oil

2 tsp vanilla extract

250g punnet blackberries or defrosted frozen blackberries

3½ tbsp roughly broken pecans

1 Preheat oven to 160°C (fanforced). Line a 12-hole, 125ml (½ cup) non-stick muffin tray with paper cases. Spray the cases with cooking spray. Put the flour, cinnamon, baking powder and bicarbonate of soda in a large bowl. Mix well to combine.

2 Put the bananas and dates in a separate bowl and use a fork to mash well. Add the eggs, yoghurt,

oil and vanilla. Mix until well combined.

3 Add the blackberries to the flour mix and mix until well combined. Add the yoghurt mix and mix gently until just combined. Work quickly, as adding wet ingredients activates the raising agent.

4 Scoop the batter into the muffin cases – if you have a large ice cream scoop, this works well. Fill the cases almost to the brim. Scatter over the pecans and bake for 20 minutes or until a skewer inserted into the middle comes out clean. Set aside on a wire rack to cool completely.

Nutritional info

PER SERVE 1050kJ (251Cal), protein 9g, total fat 11g (sat. fat 1g), carbs 28g, fibre 5g, sodium 213mg • Carb exchanges 2

• GI estimate medium

Use blackberries in our energy-boosting muffins. Made with wholemeal flour and sweetened with dates and bananas. They are a great grab-and-go breakfast.