These banana and bran muffins are a light and very moist, yet surprisingly filling. Ideal as a breakfast on the go, or a great top up your daily fibre later in the day.
You could easily increase the fruit content by folding in some fresh blueberries or blackberries to the completed mixture. A handful of chopped nuts would also work, but make sure to count the extra calories if you are watching your weight.
The recipe will make approximately 12 muffins.Ingredients
• 80g bran flakes
• 250ml low fat milk
• 2 medium bananas. Peeled and mashed
• 150ml cold water (a little less if your bananas are very ripe and mushy)
- Add the bran to a large bowl and add the milk. Leave to soak for about 10 minutes.
- Meanwhile, in a separate small bowl, mash the bananas and water until it forms a paste. It's fine to leave some larger lumps.
- Next add the lightly beaten egg, vanilla essence and sweeteners and stir to combine.
- Preheat the oven to 200°C and line a muffin tin with paper cases.
- When the bran has soaked for 10 minutes, add the banana mixture to bowl and stir to combine.
- Next sift the flour, baking powder and baking soda into the bowl and stir to combine. (Just add the husks from the wholemeal flour to the bowl also).
- Spoon 2 tablespoons of the mixture into each cases until all the cases are approximately half filled.
- Bake on the top shelf for 20 to 25 minutes until golden brown.
- Carefully remove from the oven and allow to cool on a wire rack. The muffins might be a little sticky if eaten before they're fully cooled. Store in an airtight container or biscuit tin.
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