Low-fat banana muffins

Fresh from the oven, warm inside and crunchy on top, that's how I like my muffins. Low-fat and reasonably low calorie and packed with goodness is also a nice way to enjoy them. These banana muffins are made with wholemeal flour so they're healthier than their refined friends, have no sugar (just a little honey for sweetness) and contain just under 200 calories per muffin. Did I mention they're also super simple to make? If bananas weren't so expensive at the moment they would be the perfect daily morning tea treat. I had another one for morning tea today and after a little zap in the microwave it was almost as good as fresh from the oven on Saturday morning.

The recipe doesn't even dirty too many bowls even with my measuring-everything-out-before-I-start obsession.

The muffins were so quick and easy to make I forgot to take a photo of half of the steps. Start by placing the butter, honey and vanilla in a heat-proof jug and microwaving it in short bursts until the butter has melted. Combine the butter jug contents with the mashed banana in a big bowl. Add the flour, baking powder, baking soda, cinnamon, mixed spice, salt and walnuts and stir until the mixture is just combined. You don't want to over mix muffins - they're meant to be lumpy.

Spoon the batter into the paper-lined muffin tin and leave them to sit for a few minutes. Apparently this helps muffins develop a crust (according to Fast Ed from Better Homes & Gardens).

Bake the muffins for 25 minutes at 180C/360F fan-forced.

Let them cool in the pan until they can be handled without burning your fingertips off.

Either transfer them to a wire rack (if you're not eating them straight away) or into a basket and straight to the table. Enjoy!

Recipe

Low-fat banana muffins

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Servings: 6

Calories: 190kcal

Author: Recipe from DIY recipes

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Ingredients

• 30 g 1oz butter
• 60 g 2oz honey
• ½ teaspoon vanilla extract
• 2 large very ripe bananas, mashed
• 150 g 5oz wholemeal flour
• 1 heaped teaspoon baking power
• ½ teaspoon bicarbonate soda
• ½ teaspoon cinnamon
• ½ teaspoon mixed spice
• 1 tablespoon crushed walnuts
• pinch of Salt

Instructions

• Pre-heat the oven to 180C(360F) fan-forced.
• Line a 6-hole muffin tin with muffin papers.
• Place the butter, honey and vanilla in a heat-proof jug and microwave it in short bursts until the butter has melted. Combine the butter jug contents with the mashed banana in a big bowl.
• Add the flour, baking powder, baking soda, cinnamon, mixed spice, salt and walnuts and stir until the mixture is just combined. You don't want to over mix muffins - they're meant to be lumpy.
• Spoon the mixture into the paper cases and leave to sit for a few minutes.
• Bake for 25 minutes.
• Leave to cool slightly in the tin then gobble them up (or transfer to a wire rack to cool completely).

Nutrition

Calories: 190kcal

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations