Tag Archives: bananas

Muffin Mania

Muffins are one of my favorite snacks as they are so quick and easy to make, you don’t need to make much mess when making them, they don’t take long to cook, are easy to portion control and freeze well. 

I use over-ripe bananas when cooking as they are tastier and help with the raising.  When bananas get over-ripe, peel them, wrap them in glad wrap and freeze.  Allow around 20 mins to thaw when you want to use them (chopping them up a bit will help defrost them faster).  Frozen bananas whizzed with some yoghurt make a delicious snack in summer too.

These muffins are deliciously soft and squidgey with a lovely crunch from the walnuts.  Walnuts team really well in carrot cakes and muffins and have the benefit of containing the all-important omega 3 fatty acids. Enjoy 🙂

Carrot & Banana Muffins

1/2 cup white self raising flour 

1/4 cup wholemeal self raising flour 

1/3 cup brown sugar

1/2  tspn cinnamon  

1/4 tspn nutmeg   

1 tspn vanilla

1 large egg                                                                                                                                        

2 1/2 Tbspn olive oil

1 over-ripe banana, mashed  

1 large carrot, grated  

1/4 cup dessicated coconut  

2 Tbspn raisins

2 Tbspn walnuts, chopped roughly

Pre-heat oven to 175 degrees.  Line a 12 hole muffin pan with paper cases.

In a large bowl, sift flours together with spices.  Add sugar, grated carrot, walnuts, raisins, coconut and stir together.

Whisk egg, add oil, vanilla and banana in medium sized bowl.  Mix well.  Pour into dry ingredients and fold through until JUST combined.

Spoon into prepared pans and bake in moderately hot oven for 18 mins approx.

Makes 12 muffins with 115 calories each, 5g fat (1g sat fat) & 1.2g fibre

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Banana Bread (or it is really cake?)

When was it that banana cake suddenly became known as banana bread?  And is there really any difference?

My understanding is that banana bread is really a low fat banana cake cooked in a loaf tin, rather than a round cake pan.  However I don’t think there is any clear definition of that, especially after I checked on calorie king and found that a serve of banana bread at McDonalds has a whopping 581 calories!  That is more calories than a Big Mac (493 calories) or a standard dinner of meat and vegetables (around 450-500 calories), yikes!  Muffin Break isn’t much better with a 107g serve having 346 calories. Mind you, 107g slice is a rather large serve.  Still again that is more calories than most sandwiches!

My banana ‘bread’ recipe is a combination of a few different recipes that I have played around with, including the one on the institute of sport website and it is really a lower fat banana cake.

I cook the cake in a large square tin rather than a loaf tin to reduce the cooking time as overcooking low fat cakes can make them tough.  It is also easier to slice into smaller slices this way.

I have to admit that I prefer to use butter as I find that using butter in low fat cakes improves the texture and flavour.  If you are watching your saturated fat intake, substitute it with margarine or oil. It will still be yummy!

Banana Bread (low fat banana cake)

  • 1 cup plain flour
  • ½ cup wholemeal self raising flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 2/3 cup sugar
  • 1 large egg
  • 1 large egg white
  • 2 ½ tablespoons (approx 50 g) butter, melted
  • ½ cup low fat natural yoghurt
  • 1 teaspoon vanilla
  • 1 cup mashed banana (made from 2 large or 3 medium-sized, very ripe bananas)

Grease and line a 9-inch (23 cm) square cake tin.

Preheat the oven to 170 C.

In a large bowl, sift together the flours, baking powder, bicarb soda and cinnamon. Mix in the sugar.

In a medium sized bowl, whisk together the egg and egg white.  Continue whisking while you add in the yoghurt, vanilla and banana puree.

Make a well in the centre of the flour mixture and stir in the wet ingredients with a spatula until just combined; don’t over mix as this works the gluten and can make the ‘bread’ tough.

Scrape the mixture into the prepared pan and bake for approximately 30-40 minutes, or until the centre feels lightly-springy and just done.

Cool on a baking rack.

Easily cuts into 16 slices at 120 calories per 50g serve

This recipe can also be used to make individual muffins if preferred

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Banana and Blueberry Muffins

 

 Mmmm, muffins.  What a great snack they make 🙂 especially straight out of the oven and if they are healthy.

With a base of wholemeal flour, lots of fruit, low fat dairy and minimal amounts of sugar and oil, these muffins are moist and delicious, low GI AND a healthy choice!

Muffins are typically best on the day they are made, so I freeze any extras.  I prefer to wrap them individually in glad wrap.  I can then grab one out of the freezer, add it to my “lunch box” and it will be thawed ready to eat by morning tea time.

I also tend to make my muffins quite small, well small when compared to those that you normally get in a cafe.  I find a small muffins just as satisfying as a larger one!

I used over-ripe bananas in this recipe.  Over-ripe bananas are best used for muffins and cakes not only as they are easier to mash, but their flavour intensifies as the starch is converted into sugar.  They also help your muffins or cakes to rise more.  If I ever have over-ripe bananas and do not want to use them straight away, I peel them, wrap individually in glad wrap and freeze them.  They only take around 20 minutes to thaw.

Banana & Blueberry Muffins

  •  2 cups wholemeal self raising flour
  • ½ cup brown sugar
  • 1 cup frozen blueberries
  • 1 large egg
  • just a bit less than 1/3 cup olive oil
  • 2/3 cup low fat yoghurt
  • ½ cup low fat milk
  • 1 teaspoon vanilla essence
  • 2 over-ripe bananas, mashed

 Preheat oven to 170 degrees

Line 2 x 12 hole muffin trays with patty pan cases

Into a large bowl, sift the flour, then add the sugar and blueberries. Toss blueberries to coat well with flour (this helps to evenly disperse them through the muffins).

In a medium sized bowl, whisk the egg with a fork.  Add oil, yoghurt, milk, vanilla and bananas and whisk until well combined.

Pour egg and yoghurt mix into flour mixture and using a large spoon, fold in until JUST combined (over mixing will make muffins tough).

Spoon mix into prepared pans and bake for 12-15 minutes or until firm when pressed lightly on top.

Makes 24 small muffins

Each delicious muffin has a mere 98 calories and nearly 2g of fibre…YUM!

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