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.
I decide to make soft pillowy heart pancakes for my boyfriend for a Valentine’s breakfast in bed. I pictured bringing them in on a plate, with a pile of blueberries on top, all heart-shaped and perfect and Valentiney. I overestimated my pancake making skills though, and my attempts at cute heart shapes ended up as pancake mush. Luckily my clever boyfriend is a pancake whiz and fried up a batch of these pancake hearts. He used a heart-shaped cookie cutter as a mould in the pan but if you’re not going for a Valentine’s themed breakfast, just pour a few tablespoons in the pan to make round pancakes.
- 350 ml low-fat vanilla yoghurt
- 2 free-range eggs
- 1 tsp cinnamon
- 1 cup cake flour
- 1 tsp bicarbonate of soda
- 3 tsp caster sugar
- Small pinch of salt
- Butter for frying
Serves 2 (ideally for weekend breakfast in bed)
Whisk together the yoghurt, eggs and cinnamon. Sift together the flour, bicarb, salt and caster sugar. Add to the yoghurt mixture and beat until smooth.
Heat some butter in a frying pan and add the mixture. Cook on a low heat for a few minutes and then turn over. These pancakes take awhile to cook, but don’t be tempted to turn the heat up or they will burn. They’re ready when they are golden. Serve with your pancake topping of choice (I like agave, lemon juice and blueberries).