Fan Anne Shooter says “These banana, raisin and walnut muffins made with spelt flour and oats make a brilliant grab and go breakfast or snack. They also take no time to make. Here’s the recipe.”

Makes 9-12 depending on the size of your muffin cases.


220g spelt flour, or a mix of plain white and wholemeal flour
35g oats plus a few more for sprinkling on top
1 teaspoon bicarbonate of soda
1/2 tsp baking powder
80ml sunflower oil
100ml honey (or use agave or maple syrup)
2 large eggs, beaten
3 ripe bananas, mashed
60ml milk
3 tbsp Greek style natural yogurt
1 tsp vanilla extract
50g walnuts, chopped
75g sultanas
Demerara sugar for sprinkling


Preheat the oven to 180C/160C fan.
Place 12 muffin cases in a muffin tin.
Mix the flour, oats, baking powder and bicarbonate of soda in a bowl. In a separate bowl or measuring jug, mix the oil, honey, eggs, milk, yogurt, bananas and vanilla extract.
Pour the wet ingredients into the dry and stir until no dry patches can be seen – don’t overmix or the muffins can be tough. Add the walnuts and raisins for the last few stirs.
Spoon into the muffin cases and sprinkle with oats and Demerara sugar.
Bake for 25 minutes or until the muffins bounce back when pressed gently.


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