These moist banana and raspberry treats have a hint of coconut and despite their lush flavour, come in at less than 150 calories per muffin.
Makes 9
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
50g rice flour
50g plain flour
1 tsp baking powder
50g porridge oats
1 ripe banana, mashed
2 tbsp runny honey
200ml natural yogurt (low fat)
150ml semi skim milk
1 egg
200g raspberries (frozen or fresh)
1 tbsp desiccated coconut
Method
Heat the oven to 180°C and line 9 holes of a muffin tin with muffin or cupcake cases.
Mix the two kinds of flour, baking powder and oats together in a bowl. In a separate bowl, lightly whisk the egg and add the banana, honey, yoghurt and milk, stirring to combine.
Whisk this wet mixture into the dry ingredients until the batter is well-combined and smooth.
Gently stir in the raspberries and spoon the mixtures into the prepared muffin cases.
Sprinkle the top of each muffin with a pinch desiccated coconut and bake for 20-25 minutes until a skewer inserted into the muffin comes out clean.
Cool on a wire rack but do consume at least one while they're still warm.
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