Super healthy banana and cinnamon muffins

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.

Super healthy banana and cinnamon muffins

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.

Beetroot and carrot burgers

I recently bought a juicer because I’m completely addicted to carrot and ginger juice and I reckoned it would be cheaper to start making my own. Juicing is a big mission – you need so much fruit and veg to make a small amount of juice (now I know why the juices were so expensive at the health shop). I’m still loving making my own juices though. My favourite combo at the moment is carrot, beetroot, apple and ginger. It’s zingy and fresh and makes me feel healthy just thinking about it.

The only thing with juicing is that you produce so much waste. All the dehydrated stuff you’ve juiced just gets thrown away. I love beetroot burgers (Kauai used to make a delicious one) so I decided to use the carrot, beetroot and ginger pulp that came out of the juicer as the base for burger patties. The result is fibre-rich, dense and slightly crunchy burgers (with the help of seeds and chickpeas) which are incredibly easy to make.

If you don’t have a juicer, you could grate the carrots, ginger and beetroot and then squeeze all the juice out of them. It makes things much easier if the juicer does all the work for you though!

Beetroot and carrot veggie burgers

Makes 6 patties

  • 2 cups of carrot, ginger and beetroot pulp (go easy on the ginger though)
  • 1 tin of chickpeas, drained and mashed with a fork
  • Half a cup of sunflower seeds, pumpkin seeds and linseeds
  • 2 free-range eggs
  • Soy sauce
  • Tabasco sauce
  • Cumin seeds
  • Balsamic vinegar
  • Cayenne pepper

Combine the seeds, pulp, chickpeas and eggs together and mix well. Add a dash of soy sauce, balsamic and tabasco, a generous pinch of cumin and a fair sprinkling of cayenne pepper. Season well with black pepper. Taste the mixture and if it’s a bit bland add more soy, tabasco or balsamic. Mould the mixture into patties and place them on a lightly oiled baking tray. Bake in the oven for about 10 minutes at 190 C until slightly hardened on top and then turn over and bake for another 10 minutes. Serve with salad, sweet potato wedges or roast vegetable cous cous.