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Apple, raisin and banana muffins

Muffins are super quick to make and are a perfect lunchbox treat. These fruit muffins freeze well too.
  • 1 cup raisins (or sultanas), soaked in boiling water
  • 1 cup self-raising flour
  • 1 cup wholemeal self-raising flour
  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup apple puree
  • 1 egg
  • 1 cup low-fat milk
  • 2 tablespoons oil
  • 1 banana, mashed
  • oil spray
  1. 1. Preheat oven to 200 degrees celcius.
  2. 2. Sift flour, wholemeal flour and cinnamon into a large bowl. Add brown sugar and stir with a fork.
  3. 3. In a separate bowl, whisk together apple puree, egg and milk. Stir in the oil and mashed banana.
  4. 4. Drain the raisins and add them to the flour with the apple mixture. Mix gently until just combined.
  5. 5. Lightly spray a 12-hole muffin tin with oil spray. Distribute the mixture evenly between the holes.
  6. 6. Bake for around 20 minutes or until golden and cooked.
You can make your own apple puree by peeling, coring and chopping apples. Add to a pot with enough water to cover the apple. Boil until soft enough to mash (it should take about ten minutes, depending on the type of apple).