One of these muffins makes a high-fiber, healthier sweet
treat, with potassiumrich bananas, vitamin C-loaded raspberries, vitamin
E-packed almonds and wholemeal four to help slow down the absorption of sugar.
Banana, raspberry and almond muffins
·
Preparation and cooking time: 45 minutes
·
Makes 12
Ingredient
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150g (5oz) plain flour
·
150g (5oz) wholemeal flour
·
1 tsp baking powder
·
1 tsp bicarbonate of soda
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350g (12oz) ripe peeled bananas
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75g (3oz) soft dark brown sugar
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1 tsp stevia
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75ml (3fl oz) sunflower oil
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2 large free-range eggs
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1½ tsp vanilla extract
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50ml (2fl oz) milk
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75g (3oz) chopped almonds
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150g (5oz) raspberries (frozen are fine)
·
You will need a muffin tin with 12 paper muffin cases
Frozen raspberries
are fine
Recipe
Heat the oven to 180C, 160C fan, 350F, gas 4. In a large
bowl, mix the fours, baking powder and bicarb, making a well in the center.
In a separate bowl, mash the bananas until smooth, then beat
in the sugar, stevia, oil, eggs, vanilla and milk until smooth. Pour this into
the bowl with the four, along with the almonds. Mix until just combined then
very gently fold in the raspberries, but don’t over mix.
Divide the mixture equally between the muffin cases, and
bake for 25 minutes or until risen and just firm to the touch. Remove from the
oven, lift out the muffins and leave them to cool.
Added sugar saved 10g or 2½ tsp per serving
Baking tips
·
In baking, using wholemeal four will slow the rate at which sugar
is absorbed.
·
If you are using fruit to sweeten, make sure it’s really ripe.
·
Although an ingredient such as agave syrup is treated in the body
in exactly the same way as regular sugar, it is sweeter than sugar, so you need
to use less.
These muffins
makes a high-fiber and healthier sweet treat
