Completely Yummy, Partly Healthy Banana Muffins

Preheat oven to 390ºF. Line a muffin tray with paper liners.

Grate or zest a lemon so that you end up with about 2 teaspoons of zest. Set aside.

Peel bananas and mash on a plate using a fork. Set aside.

In a large bowl, sift together both flours. Make a well in the centre using a wooden spoon and add lemon zest, bananas, oil, milk, sugar and eggs. Mix with a spoon until just combined. Be sure not to overmix batter as it will result in heavy, dense, hard muffins.

Spoon mixture into the prepared tray and bake for 15-20 minutes or until a skewer inserted into the centre of a muffin comes out clean.

Once removed from oven, leave muffins in tray for 5 minutes before turning out onto a wire rack.

Eat while still warm. I like serving these with jam and butter but they’re still tasty served plain.

Notes:
1. Feel free to add chopped nuts such as walnuts or pecans to the batter, or simply sprinkle them on top before placing muffins into oven.
2. The wholemeal self-raising flour can be replaced with an equal quantity of white self-raising flour, although some nutritional value will be lost.