Banana Muffins with Cinnamon Topping Print E-mail
As well as making a delicious breakfast, these tasty muffins would be a great snack. They are best eaten fresh, but will keep for 2-3 days in an airtight container.

Preparation time: 15 minutes

Cooking time: 25-30 minutes

Butter, for greasing (optional)
100g (31⁄2oz) plain wholemeal flour
25g (1oz) soya flour
3 tbsp light muscovado sugar
2 tsp baking powder
1 egg, beaten
50ml (2fl oz) soya milk
50ml (2fl oz) sunflower oil
2 ripe bananas, about 200g (7oz) when peeled and mashed

For the topping
1 tbsp golden linseeds
25g (1oz) self-raising flour, sifted
15g (1⁄2oz) butter, at room temperature
40g (11⁄2oz) demerara sugar
1⁄2 tsp ground cinnamon
1 tbsp water

Line 6 muffin tins with paper muffin cases or grease the tins well.

Pre-heat oven to 200ºC/400ºF/Gas Mark 6.

To make the topping: place the linseeds in a blender or food processor and process for

30 seconds.

Place the self-raising flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the demerara sugar, linseeds and cinnamon, then stir in the measured water and mix well.

To make the muffins: place the wholemeal and soya flours, sugar and baking powder in a bowl, mix together and make a well in the centre.

In a separate bowl, mix the egg, soya milk and oil together. Pour the liquid into the flour. Stir until just blended. Stir in the bananas, taking care not to over-mix.

Fill the muffin cases or tins two-thirds full of mixture, then sprinkle topping over each muffin. Place in the oven for 20-35 minutes, or until a skewer inserted in the centre comes out clean.

Transfer the muffins to a wire rack to cool.

Makes 6
 
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