This versatile recipe for wholemeal muffins can be sweet or savoury simply by adding your favourite fruits or grating vegetables into the mix


Makes 12 large or 24 mini muffins

  • 2 medium bananas, mashed
  • 1 egg
  • ½ cup (125ml) water
  • 1 tblspn honey
  • 125ml vegetable oil
  • 2 cups (250g) wholemeal flour
  • 1 tspn bi-carb soda
  • 2¼ tspns baking powder
  • 1 cup fresh or frozen blueberries


Preheat oven to 180ºC. Grease a non-stick muffin tray or line with patty cups and spray with tin release. Mix together mashed bananas, egg, water, honey and oil in a large bowl. Then mix flour, bi-carb soda and baking powder together and add to the banana mash and mix until mostly smooth (you will still see lumps from the banana, but that’s OK!). Gently fold the blueberries into the batter. Then divide equally among the cups. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Remove muffins from tins and cool on a wire rack. Chef’s tip: for a savoury version of this recipe you can replace the bananas and blueberries with half a cup each of chopped ham and cheese, and substitute half a cup of sour cream and a pinch of salt for the honey. Or try with a cup of grated carrot, half a cup of sultanas and half a cup of natural yoghurt for another delicious variation.