self-raising flour 1 cup
ground cinnamon 2 teaspoons
bran flakes or wheat bran 1 ½ cups
sultanas or raisins ½ cup
golden syrup ½ cup
oil (e.g. canola) ¼ cup
very ripe bananas 3, large, mashed
vanilla essence or extract 1 teaspoon
free-range eggs 2
natural yoghurt or coconut yoghurt ¾ cup
baking soda 1 teaspoon
chia seeds 1 teaspoon
pumpkin seeds 1 tablespoon
cacao nibs 1 tablespoon (optional)
Preheat oven to 200°C. Line a 12-hole medium or large muffin pan with paper cases.
1. Sift flour and cinnamon into a medium mixing bowl. Stir in a pinch of salt, bran flakes and dried fruit.
2. In a large mixing bowl, whisk together golden syrup, oil, banana, vanilla, eggs, yoghurt and baking soda until smooth.
3. Fold the flour mixture into the wet mixture with a large metal spoon until combined, being careful not to over-mix.
4. Spoon into cases and sprinkle with both the seeds and cacao nibs (if using). Bake for 20-25 minutes or until risen and the tops are lightly golden and spring back when gently pressed. Take out of oven and leave to stand for at least 5 minutes before removing from tin.
Top tip: muffins freeze well, so tuck some away to enjoy another day