400g of cake mix ( I used Wright's)
2 really ripe bananas (or use 150g pumpkin puree from a can or applesauce)
150g low fat natural yoghurt (one small pot)
50ml milk (leave out if using pumpkin puree or applesauce)
Put the bananas in a large plastic bowl with the yoghurt and milk. Either mash them together by hand or do it with a hand blender or whisk (if they are really ripe).
Add in the cake mix and blend until just combined (don't worry about lumps too much).
Spoon the mixture into 12 muffin cases so they are each 2/3 full. Bake for 15-20 minutes or until a skewer poked in the centre comes out clean. Allow to cool and then scoff!
Arthritis diet notes
Adding fruit and yoghurt helps keep these moist without having to add extra fat. The All-Bran and fruit also adds some extra fibre to make them more sustaining and slow the release of the sugar. Throw in some nuts, seeds or dried fruit if you want to make more of a breakfast muffin.