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Banana and Bran Muffins


You might not be able to enjoy the same view of the Games as the celebs, but at least you can enjoy some of the same snacks. Caterer to the stars, Lyndy Redding, has put these banana and bran muffins on her bespoke menus during the games, serving them up to a guest list including the likes of Samantha Cameron and Kate Middleton from the top of Westfield Stratford City during the Olympics. An American-inspired recipe, we love these protein-rich treats because the end result is so much lighter than banana bread. The sunflower seeds add crunch and the bran gives a hit of fibre without weighing the mixture down with stodgy brown flour. Perfect served for breakfast or as an afternoon treat at your Olympics party, they’re just the thing for anyone fed up of soggy shopbought muffins.


278 per serving


7.9g per serving


10 minutes


30 minutes


130g self-raising flour

70g caster sugar

½ teaspoon salt

115ml milk

60ml vegetable oil

1 free-range egg

2 bananas, mashed

25g bran

1 banana, sliced

Handful of sunflower seeds


Step 1: Preheat the oven 10 180 degrees or gas mark 4. Grease a muffin tin or line with muffin cases.

Step 2: In a large mixing bowl, sift together the self-raising flour, caster sugar and salt.

Step 3: Use a seperate bowl to whisk together the milk, vegetable oil and egg until fluffy.

Step 4: Fold together the wet and dry mix with a wooden spoon, gradually adding the mashed bananas and bran. Take care not to overmix it - lumps are fine.

Step 5: Pour the batter into the muffin moulds, Place two slices of banana and a few of the sunflower seeds on each.

Step 6: Bake for 20 to 25 minutes or until a toothpick inserted into the centre of a muffin comes out clean.

Step 7: Cool in the tray for five minutes then place on a wire rack.



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