Makes 6 muffins


100g plain wholemeal flour
25g soya flour
3 tablespoons light muscovado sugar
2 teaspoons baking powder
1 egg, beaten
50 ml soya milk
50ml sunflower oil
2 ripe bananas, about 200g when peeled and mashed


1 tablespoon golden linseeds
25g self-raising flour, sifted
15g butter (room temperature)
40g Demerara sugar
1/2 teaspoon ground cinnamon
1 tablespoon water


Grease 6 muffin tins or line with paper muffin cases

Pre heat oven to 200C/400F/Gas mark 6

To make muffins:

Place the wholemeal and soya flours, sugar, baking powder in a bowl, mix together. Make a well in the centre.

In a separate bowl, mix the egg, soya milk and oil together. Pour the liquid in to the flour. Stir until just blended. Gently stir in the bananas.

To make the topping:

Place the linseeds In a blender or food processor for 30 seconds.

Place the self-raising flour in a bowl and rub in the butter until the mixture is like fine breadcrumbs. Add the Demerara sugar, linseeds and cinnamon, then stir in the water and mix well.

Fill the muffin tins or cases two-thirds full of muffin mixture, then sprinkle topping over each muffin.

Place in the oven for 25-30 minutes.

Transfer to a wire rack to cool.