Banana Wholemeal Raisin Muffins ~ 香蕉葡萄干全麥玛芬

For a change I baked these hearty, healthy wholemeal muffins in a mini loaf pan. I placed a slice of banana on top, added in a sprinkling of raw sugar thus resulting in a moist and slightly crunchy muffin. These muffins are best enjoyed, warm.

Banana Wholemeal Raisin Muffins ~ 香蕉葡萄干全麥玛芬
Ingredients

220 gm self-raising wholemeal flour
450 gm over-ripe bananas, smashed
50 gm raisins
80 gm caster sugar
2 'L' eggs
1/2 cup vegetable oil
1 tsp cinnamon
1 tsp vanilla
a pinch of salt
Extra bananas for topping
Raw sugar to sprinkle (optional)

Method

Whisk wholemeal flour with sugar, cinnamon and salt. Set aside.
In another bowl, beat eggs and vegetable oil till pale, add in vanilla, mix well.
Pour the wet ingredients into the dry ingredients. Add in the smashed bananas and raisins. Mix till just moistened. Do not overmix.
Using an icecream scoop, scoop batter into the greased and lightly flour dusted mini loaf pan, till 3/4 full.
Place a half-sliced piece of banana on top. Sprinkle on some raw sugar.
Bake in a preheated oven @ 180 deg.C for about 25 mins. till golden brown. Test with a skewer till it comes out clean. Remove pan from the oven and let cool before serving.
Yield : 8 mini loaf muffins

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