Banana Muffins- butter, oil and sugar free
Here's a recipe shout-out to Em for my healthy banana muffins! I am a bit of a morning-tea-aholic, and love having these in the freezer to take to work each day. Banana muffins are so much better when you can keep eating them knowing they're not full of butter, oil and sugar. I have made so many batches of these and finally perfected the recipe- light & fluffy, not dry, and best of all - adaptable to whatever flavour you wish to add. I have included sultanas, although other options are walnuts, almonds, cranberries, blueberries, dried coconut, choc-chips etc.
Preheat your oven to 175 degrees c, then start with 3-4 ripe bananas. Either 4 small ones, 3 bigger ones, or just go for 3 and a half which is all I have today! I had these in the freezer for a few weeks -they work just as well after they've been frozen.
You'll need to mash them up so they're quite smooth as the banana will act somewhat as the butter for this recipe. The kitchenaid does a very good job of this- beat for a few minutes until smooth. You can easily make these by hand too.
After the bananas are looking smooth, add 2 eggs.
Beat until its smooth and creamy- for another 2 minutes.
Add a teaspoon of vanilla and mix in.
Instead of sugar, we'll be using honey to sweeten them. I added 1/4 cup honey, although feel free to reduce the amount if you don't want them too sweet.
Add the last wet ingredient- half a cup of milk.
Beat again until well combined into the banana mixture.
Once you add the flour, fold it in very slowly until just combined. Do not mix it on a high setting as you did with the wet ingredients! It will make them really tough.
Pour in 2 and a quarter cups of self raising wholemeal flour, along with 1/2 teaspoon baking soda.
Remember- VERY SLOWLY fold in.
Now is the fun part where you get to add your extras! I added 1/3 cup sultanas. Add up to half a cup of any dried fruit or nut you wish.
Just fold it in until it's nice and sticky.
Time to prepare the trays. Ok so I know I said there was no oil in the muffins, but you will need to grease the oven trays so they don't stick! Or you can use the paper cup cake liners.
So- grease 2 muffin trays. I have one tray of mini muffins, and one regular size. This recipe makes 24 mini muffins, 16 regular muffins, or I did 12 mini muffins and 9 regular size.
Using 2 spoons, spoon the mixture into the trays. Only fill them about halfway to 2/3 of the way up, or else they will spill over the sides.
Ready to go in the oven.
mmmm 15 minutes later
after another 5 minutes (20 minutes all up) the larger sized muffins are done.
I know it really defeats the purpose of having butter/oil/sugar free muffins by adding butter to serve, but it does make a good treat! Eat while warm or freeze for a week of morning tea.
Banana Muffins- Butter/Oil/Sugar free
3 large, or 4 smaller ripe bananas
1 teaspoon vanilla extract
1/4 cup honey (or less to taste)
1/2 cup milk
2 1/4 cups wholemeal self raising flour
1/2 teaspoon baking soda
1/3 cup sultanas
(or 1/2 cup other dried fruit or nuts)
1. Preheat oven to 175 degrees c.
2. Mash bananas until smooth. Beat in eggs and mix until creamy
3. Stir in vanilla and honey
4. Add milk and beat mixture until smooth.
5. Add flour and baking soda to wet mixture, and fold in until just combine. Fold in sultanas.
6. Grease muffin trays (or use cup cake liners), and spoon mixture into trays. Do not fill more than 1/2 to 2/3 full!
7. Bake mini muffins for 15 minutes, or larger muffins for 20 minutes. Cool on a rack and eat!
This made 12 mini muffins and 9 normal size. Or it will makes 24 mini muffins.