Wholegrain apple and banana muffins

Ingredients for 12 servings:

• 325 g flour (wholemeal wheat flour)
• 3 tsp baking powder
• 1 tsp cinnamon, heaped
• 1 tsp gingerbread spice
• 2 tbsp oat flakes
• 115 g honey
• 2 tsp oil
• 2 tbsp jam (apricot jam)
• 200 g banana(s), fully ripe
• 260 g apples in pieces
• 1 egg(s)
• 200 ml milk (0.7% fat)
• 1 tsp lemon zest
• 1 tsp orange peel

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Preheat the oven to 200°C (fan oven). Combine the flour, baking powder, cinnamon, gingerbread spice, lemon and orange zest, and the oats. In another bowl, whisk the egg. Add the milk, honey, oil, jam, mashed bananas, and apple pieces. Make a well in the bowl with the “dry” ingredients and add the “wet” ingredients. Mix the batter until it’s just combined. It should still be lumpy! Pour into the holes of a muffin tin. (Note: You really should use baking cups for this recipe, as the batter is quite sticky.) Bake for 30 minutes. After the first 15 minutes, reduce the oven to 160°C. Towards the end, occasionally poke the muffins with a knitting needle to check if they’re done. A muffin only has 3 points.