Caribbean banana muffins

Back to school lunches take on a tropical twist

Ingredients

2 ½ cups	Wheat bran
1 ½ cups	Wholemeal flour
2 ½ tsp	Baking powder
½ tsp	Salt
1 cup	Desiccated coconut
1 cup	Sultanas
1 cup	Mashed banana (Main)
½ cup	Buttermilk
½ cup	Canola oil
½ cup	Honey
2	Eggs, lightly beaten

Directions

1. Heat the oven to 190°C. Lightly oil or line an 18-hole muffin tray with paper cases.
2. In a large bowl combine the bran, wholemeal flour, baking powder, salt, desiccated coconut and sultanas.
3. In another bowl, combine the remaining ingredients. Add the wet ingredients to the dry ingredients. Mix until just blended.
4. Spoon into the prepared muffin tray.
5. Bake for about 25 minutes, until a skewer inserted in the centre comes out clean.
6. To freeze, wrap each muffin in plastic film and store in an airtight container. Can be warmed in the microwave.

Check out Jan's our recipes for back-to-school ideas

• New york wrap
• Bacon and egg sandwiches
• Couscous rolls