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Five types of Wholemeal banana muffins

Crunchy banana yoghurt

Banana and yoghurt are a perfect breakfast combination that will keep you going until lunchtime. The banana adds sweetness without the need for extra sugar and the seeds bring a satisfying crunch.

As part of an Intermittent plan 1 serving provides: Your daily piece of fruit 2 of your 3 daily low dairy portions This meal provides 149 per portion.


  • 340g/12oz fat-free natural Greek-style yoghurt
  • 1 banana, peeled and sliced
  • 15g/½oz mixed seeds (pumpkin, sesame and sunflower) (or use toasted flaked almonds)


  1. Divide the yoghurt two small bowls. Scatter the banana on top.
  2. Sprinkle with seeds or nuts and serve.

banana muffins

This banana muffin recipe makes eating cake for breakfast guilt-free! Ripe bananas add sweetness to muffins, so you don’t have to use much sugar. Wholemeal flour give the muffins plenty and, keeping you full for longer.

Equipment: You will need a six-hole muffin tin. Each muffin provides 206, 4.5g, 30g carbohydrate (of which 13g sugars), 7.5g (of which 0.8g saturates), 1g and 0.4g salt.


  • 125g/4½oz wholemeal flour
  • 3 level tbsp light muscovado sugar
  • 2 level tsp baking powder
  • 1 medium free-range egg, beaten
  • 50g/1¾oz low plain yoghurt
  • 50ml/2fl oz rapeseed oil, plus a little extra for greasing
  • 2 ripe bananas (175g/6oz peeled), roughly mashed


  1. Preheat the oven to 200C/180C Fan/Gas 6. Line a six-hole muffin tin with muffin cases or grease it.
  2. Mix together the flour sugar and baking powder in a bowl. In a separate bowl beat together the egg yoghurt and oil. Make a well in the flour pour and mix well. Stir in the mashed bananas taking care not over-mix.
  3. Spoon the mixture into the prepared cases and bake for 20–30 minutes or until a skewer inserted into the center comes out clean. Transfer the muffins to a wire rack to cool.

Oat, maple and nut granola


  • 200g/7oz rolled oats
  • 50g/1¾oz golden linseed
  • 40g/1½oz bran
  • 2 tbsp maple syrup
  • 100g/3½oz whole almonds skin on very roughly chopped
  • 100g/3½oz shelled walnuts, roughly chopped
  • 10-12 dates, stones removed, roughly chopped
  • 50g/2oz goji berries (available from food shops and some supermarkets)
  • hemp seeds (available from food shops)
  • large pinch ground cinnamon

To serve

  • small cup Greek-style yoghurt
  • handful seedless grapes halved
  • 5-6 pieces fresh Honeydew melon
  • sprig fresh mint chopped


  1. The oven to 160C/325F/Gas 3.
  2. Sprinkle the oats, linseeds and bran onto a baking tray. Drizzle over the maple syrup and roll the ingredients around on the baking tray to coat them in the syrup.
  3. Bake the syrup-coated ingredients in the oven for 15-20 minutes shaking the tray a few times as the contents cook. from the oven when golden-brown and set aside to cool.
  4. When the oat mixture has cooled to room, tip it into a large airtight container and stir in the nuts, dates, goji berries, hemp seeds and cinnamon until well combined.
  5. To serve scoop a handful of the granola into a cup of Greek-style yoghurt and top with grapes melon and chopped mint. Alternatively, eat as cereal with milk.

Bacon eggy bread


  • 1 free-range egg
  • 3 tbsp milk
  • 2 slices crusty white bread, buttered
  • 15g/½oz pancetta or bacon, chopped
  • salt and freshly ground black pepper


  1. Break the egg into a mug add a pinch of salt and pepper and beat well. Beat in the milk. Tear the bread into pieces and push into the eggy milk.
  2. Scatter the pancetta over the top and season with more pepper.
  3. Microwave on high power for 2 minutes. Allow to stand for 30 seconds, then microwave for another minute. Leave to cool for 1 minute and it’s ready to eat!
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