Prep 10 mins
Cook 15 mins
The muffins are so moist and yummy, and virtually fat free. Due to the low fat content they only stay fresh for a day or two, the best way to keep them (if they last that long!) is in the freezer and defrost as neccessary. They are fantastic warm!
- 473.18 ml self raising flour
- 9.85 ml ground cinnamon
- 2.46 ml baking powder
- 2.46 ml baking soda
- 118.29 ml caster sugar
- 236.59 ml mashed ripe banana
- 1 large egg
- 177.44 ml skim milk (you can also use Butter milk)
- 140 g canned apples
- Preheat oven to 200 degrees (celcius).
- Grease a 12 capacity muffin pan (and line with muffin cases if you wish).
- Sift Flour, cinnamon, baking powder and soda into a large bowl.
- Add sugar and mix dried ingredients well to combine.
- In another bowl combine mashed banana, egg and skim milk.
- Whisk banana mixture with a fork until well combined.
- Gently fold banana mixture and apples into dry ingredients to combine.
- Pour mixture into prepared muffin pan, bake for 12-15 minutes or until golden and cooked through.
- *Optional–I make these muffins all the time so for something different, occasionally will add a tablespoon of chopped walnuts– fantastic!
Wow! These are really the best ever muffins I have had without added oil or butter in it. I don't think they will survive long enough to dry out. I couldn't find canned apples, so I just peeled, seeded and chopped a large granny smith and cooked in some water, 1/4 tsp molasses and a few drops of lemon juice and let it cool before making the muffins. I will be making these again, they remind me of my grandma's banana bread but without all the fat. Thanks so much for sharing. :) Made for PAC Autumn '09.