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Low Fat Sugar free Banana Breakfast Muffins

A low fat and sugar free version of classic muffins with half wholemeal flour making them slightly healthier too.  Ripe bananas and agave nectar replace the sugar to add sweetness.

Ingredients: for 12 muffins
125g self raising flour
100g wholemeal self raising flour
1 tsp baking powder
1 tsp ground cinnamon
75g raisins
2 very ripe bananas
2 tbsp runny honey or agave nectar
1 large egg
1 egg white
175ml skimmed milk
25g very low fat quark

How to make low fat muffins… WASH YOUR HANDS

  1. Preheat the oven to 200oc/Gas 6/AGA roasting or baking oven and put a shelf onto the centre runner (AGA Roasting oven – shelf on oven floor, baking oven shelf in the middle).
  2. Mix together all the dry ingredients for the muffin mix and separately all the wet ingredients then mix together.  Mash the bananas and add to the mixture, gently stir to mix.
  3. Split the mix equally between 12 muffin cases.
  4. Bake in the centre of the oven and bake for 20-25 minutes until golden and firm to the touch. Remove the muffins from the oven and leave to cool or eat warm.

Icing suggestion – this recipe has no sugar and is sweetened with bananas and agave, you can make this icing but it is made with sugar so ups the calories and the muffins will no longer be ‘sugar’ free.  Mix 1 tablespoon caster sugar with half a tablespoon ground cinnamon, add 2-3 tablespoons water and mix to a thick syrup, drizzle over the top of the muffins.