Wholesome Poppy Seed Banana Muffins

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  1 ¼ cup or 156g

• Wheat bran

  Crude

  100g

• Quorn, Meatless & Soy-Free Chik'n Cutlets, Gruyere

  Quorn Foods, Inc

  100g

• Soda

  Mixed Fruit Flavored - Irn Bru

  100g

• Baking powder

  Leavening agents, low-sodium

  1 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Honey

  3 tbsp or 63g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Banana

  Raw

  3 medium or 354g

• Nonfat milk

  Fluid, with added nonfat milk solids, vitamin a and vitamin d (fat free or skim)

  ½ cup or 123g

• Lemon juice

  Raw

  2 tsp or 10g

• Poppy seed

  Spices

  4 tbsp or 35g

Directions

1. Preheat oven to 180 degrees C. Lightly grease a 12 cup muffin pan or line with paper muffin cups.
2. In a large bowl, combine wholemeal flour, wheat bran, wheatgerm, bicarb soda, baking powder and salt together.
3. In a medium bowl, beat together eggs, honey and vegetable oil. Stir in bananas, milk, lemon juice and poppy seeds.
4. Make a well in the centre of the wholemeal flour mixture, and pour in egg and banana mixture. Fold together until just combined. Spoon evenly into the prepared muffin pans.
5. Bake in the preheated oven for 25-30 minutes or until a wooden skewer inserted in the centre of a muffin comes out clean.
6. Recipe by: Cookies (source: http://allrecipes.com.au/recipe/885/wholesome-poppy-seed-banana-muffins.aspx)

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