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Sunday, 24 May 2020

Low fat banana muffins

I've never done this before but I love baking and often adapt recipes and ways of working so that I can bake independently and enjoy nomity treats without putting on weight. So from time to time, I may share a recipe or two...

I've been trying really hard to cut down on the amount of stuff we throw away, so where possible, I will suggest non-disposable items and recipes that use up food that might get thrown away.

Low fat banana muffins

This recipe has no butter/margarine in it and uses half rye and half plain flour. It is easy enough to make without an electric mixer, as there is no beating and it doesn't create too much washing up.

6 low fat banana muffins cooling on a cooling rack; one muffin on a plate, ready to eat while it is still warm


Ingredients

50g dark rye flour
75g plain flour
3 rounded tbsp light soft brown sugar
2 tsp baking powder
1 egg
50 ml oil
50g natural yogurt (low fat)
2 mashed bananas (best to use the ones that are so ripe you thought about chucking them)

Preparation

Pre-heat the oven to 200oC
Put 7 silicon muffin cases into a muffin tray (that way you can test one and still leave a nice half dozen for later)

Method

  1. Sieve the flour and baking powder into a mixing bowl. 
  2. Add the sugar. 
  3. Whisk the egg, oil and yogurt together.
  4. Make a well in the centre of the dry ingredients and pour in the wet ones.
  5. Stir with a spoon.
  6. Add in the mashed banana and stir.
  7. Divide the mixture between the muffin tins.
  8. Bake in the centre of the oven for 20 minutes.
  9. When they are done, they will look nice, smell nice and a cake pricker will come out nice and clean when you stab a muffin through the heart.
  10. Put six of the muffins on a cooling rack for later and eat the seventh one while it is still warm. That way, all the calories will just melt away.

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