Whole Wheat Banana-Date Muffins

A wholewheat muffin that tastes really good? Yes please! I love making baked goods (and we all love them around here), plus it's always a bonus when it's as unrefined as possible!

Here's the recipe I used, tweaked from Gordon Ramsay's Healthy Appetite book:

• 2 large overripe bananas

• scant 2 cups whole wheat flour or a mix of flours - I use 1/2 brown rice flour sometimes

• 1 1/2 tsp baking powder

• 1 tsp baking soda

• pinch of fine sea salt

• 1/2 cup (100ml) light brown sugar

• scant 3/4 cup milk

• 1/2 cup yogurt

• 1 large egg, lightly beaten

• 1/3 cup (75ml) sunflower oil (organic, preferably!)

• 1 cup chopped dates, blueberries, or other dried, fresh or frozen fruit

Heat the oven to 350 F. Grease a muffin pan or use paper liners. Peel the bananas and mash in a bowl

Mix the flour, baking powder, baking soda, salt, and brown sugar in a large mixing bowl. Make a well in the center and add the yogurt, milk, egg, oil and mashed bananas. Quickly fold the ingredients together until just incorporated, taking care not to over-mix. Tip in the dates and give the batter one or two stirs.

Spoon the batter into the liners. They will be quite full. Bake in the oven for about 20 to 25 minutes until well risen and golden brown on top; a skewer inserted into the center of the muffin should emerge clean.

Let cool in the pan for a couple of minutes, then transfer to a rack to cool completely.