Banana Walnut Muffins

Banana Walnut Muffins

This healthy gluten free muffin recipe is perfect for using up ripened bananas and tastes extra delicious with the crunch cereal. These muffins are quick and easy and low fat!

  • 3 very ripe bananas
  • 1/3 cup brown sugar
  • ½ cup low fat fruit yoghurt (e.g. mango, apricot)
  • 2 eggs
  • 60g fat reduced spread, melted
  • 2 cups Healtheries Simple Hi-Fibre Muesli
  • 1 cup Healtheries Rice Flour
  • 2 teaspoons wheat & gluten free baking powder
  • ¼ cup walnuts
  • Extra ¼ cup Healtheries Simple Hi-Fibre Muesli

Method

  1. Preheat oven to 180°C. Grease 18 cup muffin tray.
  2. Peel the bananas and mash with a fork until smooth.
  3. Place banana into a large bowl with sugar, yoghurt, eggs and spread. Stir well to combine.
  4. Add muesli, flour, baking powder and walnuts to the banana mixture. Mix until combined. Do not over mix.
  5. Spoon the mixture into a greased muffin tray. Sprinkle with extra muesli. Bake for 20 minutes or until golden. Cool before storing in an airtight container

Variation

Use sultanas instead of walnuts if preferred

Serving Suggestions

Serve warmed or with a scrape of low fat spread.

Nutritional Information

Average Quantity per Serve

Energy 551kJ (132Cal)
Protein 3.2g
Fat, Total 5.0g
- Saturated less than 1g
Carbohydrate 17.6g
- Sugars 6.8g
Dietary Fibre 1.4g
Sodium 98mg
 
 
 
 
 

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