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Banana muffins
Serves 6 (makes 12 muffins)
A weekend treat when you feel like putting a little more time into preparing brunch. Two muffins, a little non-sugar fruit jam, a glass of prune juice and herbal tea makes a 400 KCal breakfast.
Prep time: 15 minutes
Cooking time: 25 minutes
Ingredients:
• 200g unbleached white flour
• ½ x tsp bicarbonate of soda
• 1 x tsp baking powder
• ½ x tsp ground cinnamon
• ¼ s tsp nutmeg
• 60g brown sugar
• 100g porridge oats
• 1 x egg white
• 1 x egg
• 2 x tbsp sunflower oil
• 2 x ripe bananas, mashed
• 50g low fat natural yoghurt
• 50g sultanas
Preheat the oven to 200/400/Gas Mark 6. Prepare a muffin tin with paper liners, cooking spray or a fine coating of oil.
Sift together the flour, bicarbonate, baking powder and spices and stir in the sugar. Process the oats in a blender and stir into the other dry ingredients. Beat the egg white for 3 mins until increased in volume but not stiff. Stir in the egg, oil, bananas, yoghurt and sultanas. Fold the wet ingredients into the dry until just combined but not too homogeneous.
Spoon the batter into the muffin tin, and bake for 20-25 minutes until a skewer comes out clean (a length of spaghetti works just as well for this!). Allow to cool in the tin for 5 minutes, then turn out onto a cooling rack.
Serve with a little non-sugar jam, a glass of fruit juice (try prune for a change) and your favourite herbal tea.
Per Serving:
CALORIES: 337.33
FAT: 7.50
PROTEINS: 10.12
CARBOHYDRATES: 61.52
Serves 6 (makes 12 muffins)
A weekend treat when you feel like putting a little more time into preparing brunch. Two muffins, a little non-sugar fruit jam, a glass of prune juice and herbal tea makes a 400 KCal breakfast.
Prep time: 15 minutes
Cooking time: 25 minutes
Ingredients:
• 200g unbleached white flour
• ½ x tsp bicarbonate of soda
• 1 x tsp baking powder
• ½ x tsp ground cinnamon
• ¼ s tsp nutmeg
• 60g brown sugar
• 100g porridge oats
• 1 x egg white
• 1 x egg
• 2 x tbsp sunflower oil
• 2 x ripe bananas, mashed
• 50g low fat natural yoghurt
• 50g sultanas
Preheat the oven to 200/400/Gas Mark 6. Prepare a muffin tin with paper liners, cooking spray or a fine coating of oil.
Sift together the flour, bicarbonate, baking powder and spices and stir in the sugar. Process the oats in a blender and stir into the other dry ingredients. Beat the egg white for 3 mins until increased in volume but not stiff. Stir in the egg, oil, bananas, yoghurt and sultanas. Fold the wet ingredients into the dry until just combined but not too homogeneous.
Spoon the batter into the muffin tin, and bake for 20-25 minutes until a skewer comes out clean (a length of spaghetti works just as well for this!). Allow to cool in the tin for 5 minutes, then turn out onto a cooling rack.
Serve with a little non-sugar jam, a glass of fruit juice (try prune for a change) and your favourite herbal tea.
Per Serving:
CALORIES: 337.33
FAT: 7.50
PROTEINS: 10.12
CARBOHYDRATES: 61.52