Delicious Low-Gi Banana Muffins for Afternoon Tea?
Banana bread is an all-time favourite and a great way to use up ripe bananas, which can be frozen until you are ready to bake. This version is baked individually as low-Gi muffins and spiked with peanut butter. By: Juleta Hirner
Preheat the oven to 180ºC and prepare a muffin tray. Mix the oil and sugar in a bowl. Add the eggs and milk and beat well. Add the grated apple and banana and stir to combine. Sift the flour, baking powder, bicarb and salt in a bowl, and then mix in the oat bran and ProNutro. Add the dry ingredients to the egg mixture and stir until just combined and lumpy. Spoon 2 Tbs of mixture into each muffin cup, then spoon in ½ tsp peanut butter dollop followed by another spoonful of muffin mixture. Bake for 30 minutes and cool slightly before serving with jam and tea.
These muffins are packed with nutritional goodness, and being low-GI they won’t affect your waistline either. Definite lunchbox winners!
2 Tbs oil [try Westfalia Premium avocado oil]
¾ cup soft brown sugar
3 XL free-range eggs
4 Tbs low-fat milk
1 apple, grated
3 ripe bananas, mashed
1 1/4 cup flour
2 tsp baking powder
1 tsp bicarb
1/2 tsp salt
1/2 cup oat bran
1/2 cup wholewheat ProNutro
6 tsp peanut butter
1 032kJ; 6g protein; 37g carbohydrate; 3g total fibre; 5g total fat; 1g saturated fat; 3g monounsaturated fat; 1g polyunsaturated fat; 69mg cholesterol; 106mg sodium