Saturday, March 19, 2011

Wholemeal Banana and Raspberry Muffins

I love banana muffins. It's really the only kind of banana I like, but the same old plain banana muffins get boring after a while.

Wholemeal Banana and Raspberry Muffins (cane sugar free, fat free)
Makes 12 regular muffins

2 cups plain wholemeal flour
1 tbsp baking powder
1 tbsp whole flaxseeds, ground mixed with 3 tbsp water
3/4 cup soy milk
1 tsp apple cider vinegar
1 tsp vanilla essence
1/3 cup unsweetened applesauce
1/2 cup mashed ripe banana (2 small)
1 cup frozen unsweetened raspberries


Lightly grease a muffin pan with margarine or oil. These muffins will probabaly stick to paper liners, and my muffin pan isn't non stick, though if yours is in theory you won't need to grease.

Preheat oven to 200 degrees C.

In a small bowl or jug mix together the soy milk and cider vinegar and set aside to curdle.

In a large bowl sift or stir together the flour and baking powder.

In another small bowl mash the banana and stir in the vanilla, flax egg, curdled milk and applesauce.

Gently fold the milk mixture into the flour and stir in the raspberries. Divide evenly among muffin holes and bake for 15-20 minutes, or until a toothpick comes out clean :)

These were just sweet enough for me. We are trying to cut out sugar, but if you want a little extra sweetness in your muffins you could add 1/4 - 1/2 cup of sugar. I have to remind myself that just because they are healthy it doesn't mean I can eat them all at once haha. I have a million frozen bananas so I could just make some more..

I was going to post the rye banana muffins I made but I can't find the recipe I wrote down! So I posted these instead.

Also, I finally figured out how to add a tab across the top of my blog page! So now there is an about me section. I figured people read this now so why not. I'm thinking of adding a recipe page too. One day :)

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