These muffins are an ideal snack to make for any lunch box. They are particularly good as a healthy snack for children, since children will love helping to make them, and eating the results. The use of wholemeal flour, brown sugar and seeds help to make this a tasty, nibbly and nutritious snack. Use any seeds you prefer, my personal favourites are sesame and sunflower seeds, so that is what I use, but the choice is yours. This also applies to the dried fruits, I like dried cranberries, but again, feel free to use your favourites. The quantities shown in this recipe make 8 muffins.

Ingredients

• 150g Wholemeal flour
• 1 tbsp Baking powder
• 75g Soft brown sugar
• 50g Sunflower seeds
• 25gg Sesame seeds
• 110g Dried cranberries
• 2 Bananas, mashed
• 100ml Milk
• 1 Egg
• 4 tbsp Sunflower oil

Method

1. Stir the flour, baking powder, seeds, sugar and berries together.
2. Add the bananas, oil, egg and milk until just mixed.
3. Divide the mixture between 8 muffin cases (use double thickness cases if you don't have a muffin tray).
4. Bake the muffins in an oven at 200 degrees C for approximately 25 minutes, until the tops are golden and bounce back when lightly pressed.
5. Cool on a wire rack and serve as required.