Completely Yummy, Partly Healthy Banana Muffins

• 2 teaspoons Lemon Zest
• 3 whole Very Ripe Bananas
• 1 cup Wholemeal Self-Raising Flour
• 1 cup Self Raising Flour
• 1/3 cups Vegetable Oil
• 2/3 cups Milk
• 1/3 cups Brown Sugar
• 2 whole Eggs

1. Preheat oven to 390u0b0F. Line a muffin tray with paper liners.
2. Grate or zest a lemon so that you end up with about 2 teaspoons of zest. Set aside.
3. Peel bananas and mash on a plate using a fork. Set aside.
4. In a large bowl, sift together both flours. Make a well in the centre using a wooden spoon and add lemon zest, bananas, oil, milk, sugar and eggs. Mix with a spoon until just combined. Be sure not to overmix batter as it will result in heavy, dense, hard muffins.
5. Spoon mixture into the prepared tray and bake for 15-20 minutes or until a skewer inserted into the centre of a muffin comes out clean.
6. Once removed from oven, leave muffins in tray for 5 minutes before turning out onto a wire rack.
7. Eat while still warm. I like serving these with jam and butter but they're still tasty served plain.
8. Notes:
9. 1. Feel free to add chopped nuts such as walnuts or pecans to the batter, or simply sprinkle them on top before placing muffins into oven.
10. 2. The wholemeal self-raising flour can be replaced with an equal quantity of white self-raising flour, although some nutritional value will be lost.

lemon zest, bananas, wholemeal selfraising, flour, vegetable oil, milk, brown sugar, eggs

Taken from tastykitchen.com/recipes/breads/completely-yummy-partly-healthy-banana-muffins/ (may not work)