Wholemeal Apple and Banana Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Great low-fat recipe that can be modified using canola oil instead of butter/margarine to make it dairy free also. Ingredients:
2 cups wholemeal self-rising flour |
2 teaspoons ground cinnamon |
1/2 cup equal sugar substitute |
2 ripe bananas, mashed |
1 apple (granny smith or royal gala, cored, peeled and coarsely grated) |
60 g low-fat butter, melted, cooled |
3 egg whites, lightly whisked |
1/2 cup unsweetened apple juice |
Directions:
1. Preheat oven to 180°C Line a 12 hole, 80ml (1/3 cup) capacity muffin pan with paper muffin cases or spray with cooking oil.
2. In a large bowl mix flour, cinnamon and Splenda until combined.
3. Combine banana, apple, spread, egg whites and apple juice in a bowl. Add to dry ingredients. Use a metal spoon to fold together until just combined (don't over mix).
4. Spoon mixture evenly into prepared pan. Bake for 20 minutes or until cooked.
5. Stand for 2 minutes before turning out onto a wire rack to cool.
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