I had some seriously ripe bananas that were about to expire in my fruit bowl this week, and I hate throwing away food so I had to do something with them. I didn’t have a whole lot of ingredients at home, so I just made up a recipe from what I had and it turned out really well. These healthy banana and cinnamon muffins have no sugar and are low in fat so they’re completely guilt-free. I’ve been eating them as a pre-exercise snack – they’re great if you need something to tide you over if you go for an early morning run.
Makes about 14 muffins
- 3 seriously over-ripe bananas, mashed
- 175 plain low-fat or fat-free yoghurt
- 4 tablespoons canola oil
- 4 tablespoons honey
- A handful of raisins or sultanas (or a mix)
- A generous pinch of cinnamon
- A handful of pumpkin seeds, sunflower seeds and linseeds
- 2 free-range eggs
- 1 tsp baking powder
- Pinch of salt
- 1/2 cup flour
- 1/2 cup bran
Mix together all the wet ingredients. Add all the dry ingredients one by one, stirring well. Once combined, pour into the mixture into greased muffin pans, filling each pan 3/4 full. Bake in a 180 C oven for about 25 to 30 minutes, or until the muffins start turning golden.