Skinny Banana Nut Muffins
We’re mourning the end of our Skinny Limited Edition Banoffee Pearls and we hope you enjoyed them too! All is not lost – here is a super simple banana nut muffin recipe to sooth your banana withdrawal. Baking with bananas is perfect when dieting as they’re a great fat and sugar substitute (think standard white sugar and butter). They’re a brilliant binding agent too – you could even try making a vegan version subbing the eggs for chia seed gloop (you’ll know what I’m referring too if you’ve tried chia) and using a non dairy milk alternative. ?
FOR THE MUFFINS – Serves 9 (148 calories | 2g fat (0.4g sat fat)| 14g sugar each)
You will need:
- 200g plain flour
- 3 tsp baking powder (15g)
- 360g banana
- 60ml skimmed milk
- 100g egg (2 medium)
- 20ml canola oil
- 2 tsp vanilla essence
- 80g light brown sugar
- 30g chopped walnuts
- banana chips (topping)
STEP 1: Sieve the flour with the baking powder.
STEP 2: Carefully fold in all other ingredients.
STEP 3: Fill standard muffin cases to the top, topping each with a walnut piece and banana chip.
STEP 4: Bake for 25 minutes on 180°c until golden.
P.S. Top tip: Pipe a blob of caramel onto the top of your muffins for a sticky banoffee effect!
– Please note all recipes are my own and property of The Skinny Bakery Ltd. If you wish to share them, please credit us – thank you!- Mariella Forte, founder, The Skinny Bakery