Serves: 24 large muffins
Calories: 125 calories per muffin (so 250 calories if eat 2 for breakfast)
This recipe is a modification of Random_Lobster’s incredible Banana Bread that has become a 12WBT staple. I love making muffins but I couldn’t find a muffin recipe that I like that was also 12WBT‐friendly. Frustrated, I started experimenting with a modification to Random_Lobster’s recipe (Hope you don’t mind!). The result: large, juicy, fruity muffins with NO BUTTER! NO EGGS!
(FYI Muffin Break Low Fat Apple, Bran & Sultana muffin has 381 calories!)
Prep time: ~10 minutes. Cooking time: ~15 minutes
1 ¼ cups rolled oats
3 cups wholemeal self raising flour
2 teaspoons baking powder
½ cup brown sugar (loosely packed)
3 over ripe bananas, peels & mashed
200g apple puree, unsweetened
1 cup Physical No Fat milk
2 teaspoons vanilla essence
2 teaspoons ground cinnamon
Extra virgin olive oil
Preheat oven to 180 degrees Celsius.
Lightly spray 2 x 12 large muffin pans with oil
Combine all the dry ingredients in a bowl and mix.
Add the mashed banana, apple puree and approximately ¾ of the milk. Stir until just combined (don’t over mix of muffins will be flat!). Use the remaining milk in required. It should be a thick batter‐like mixture.
Spoon evenly into the muffin trays to create 24 muffins.
Bake for 15 minutes or until golden brown. To test, use a skewer. Poke it into the centre of a muffin; if it comes out clean the muffins are ready!
Unsweetened apple puree is available in most grocery stores. It is usually in the same aisle with the tinned fruits. I shopped around and found the brand that Aldi sell is lower in calories than the brands available elsewhere.
I used a little oil spray on the pans however you might have non‐stick pans or decide to use paper cases. In this case,your muffins will have slightly less calories per serve. Don’t over mix the batter; otherwise muffins will be rock hard lumps!
* This recipe does not make particularly sweet muffins. If you prefer a sweeter muffin perhaps increase the brown sugar by ¼ cup and factor in the extra calories.
* Bake as mini muffins instead. 48 mini muffins = 63 calories per muffin. Perfect for a snack or to take a plate of to a family gathering or work morning tea. Remember if you reduce the size of the muffins to reduce the baking time so that they do not overcook and dry out.
* These look fabulous – large or mini – on a platter with the tiniest sprinkle of icing sugar for prettiness and some seasonal fruits like strawberries. A 12WBT alternative to the cupcakes I used to constantly make!
Even our Alexandrine, Neo, approved of these!