H's Healthy Banana Muffins (Baking)

Member Name: SilkCutSilver

Product:	Baking
Date:	11/11/08 (34 review reads)
Rating:

Advantages: Healthy and tasty

Disadvantages: Sometimes a little too healthy!

I have been making these muffins a lot lately to use up excess fruit from the Abel and Cole delivery -I also absolutely hate bananas unless they're practically raw and green so this is a great way for me to use up any ones that have passed their best. These muffins are low fat and no sugar at all - I based the recipe on one for kids from the Sainsbury's website but substituted some ingredients to make them even healthier, I added some honey to help with the sweetness - they can taste a bit' healthy' at times. The original recipe quoted them as 180 ish calories but i'm guessing they would be less now i have fiddled with it.

Low-fat Banana, Date and Walnut Muffins

Makes 12
Ingredients
300g wholemeal self raising flour
1 tablespoon baking powder
75g ready to eat dried dates, chopped
25g walnuts
2 medium size eggs
2/3 bananas, mashed (depensing on the size but i tend to use 3)
150ml unsweetened soya milk
75g butter, melted (I often substitute the melted butter for sunflower oil which makes them even healthier but whichever you enjoy)
1tsp honey


1. Preheat the oven to 200°C, 400°F, gas mark 6.
2. Sieve the flour (I usually do this twice for muffins - it makes them lighter) and baking powder into a bowl and stir in the dates and walnuts.
3. In a separate bowl, whisk together the eggs, bananas, milk and butter and stir into the dry ingredients. Don't overmix the wet and dry ingredients - if you want that American muffin texture just do it until they are loosely combined
4. Spoon the mixture into muffin tins -no need for muffin cases unless you want to, I grease the tray with sunflower oil but you can use butter if need be.
5. Bake in the preheated oven for 15-20 minutes until risen and golden.
6. Delicious served warm from the oven or cold the next day as a snack.

Summary: A great muffin recipe