These delicious egg-free mini banana muffins contain no added sugar, making them ideal for young children, as well as older ones and adults! Muffins and baked goods are often not suitable for egg allergy sufferers, however, as these make an excellent option for those who cannot eat eggs. They are also easy to make and use common store cupboard ingredients.
Serves: 24
Dietary: Egg-free, vegetarian, nut-free
Contains: gluten (plain flour, wholewheat flour, baking powder), wheat (flour), milk (yoghurt, butter spread)
May contain: Sulphites (raisins)
Preparation time: 20 minutes
Cooking time: 15 minutes
INGREDIENTS
3 small-medium ripe bananas (use bananas that have black spots on the skin)
100g natural Greek yoghurt, full fat
4/5 cup (100g) plain flour
4/5 cup (100g) wholemeal flour
5 Tbsp (65g) blended butter spread
¾ cup (150g) raisins (or other dried fruit)
1tsp cinnamon
1tsp bicarbonate of soda
1tsp baking powder
METHOD
- Preheat the oven to 200°C/180°C (fan)/400oF/Gas Mark 6. Grease a 24-hole mini muffin tin with a little oil or line it with paper cases if preferred.
- Melt the blended butter spread in a microwave or small saucepan and set aside.
- Peel and mash the bananas with a fork. Add to a mixing bowl with the yoghurt and melted blended butter spread.
- Beat until smooth, either with a mixer or by hand with a wooden spoon.
- Sift the plain and wholemeal flour, cinnamon, bicarbonate of soda and baking powder into the bowl and fold together gently with a spoon.
- Remember to tip the wheat remaining in the sieve into the bowl after sieving so as not to lose the husk and endosperm of the wheat.
- Finally, add and gently stir the raisins through the mixture.
- Spoon the mixture evenly into the muffin tin.
- Bake for 15 minutes or until a skewer or knife comes out clean when inserted.
- Remove from the oven and place on a cooling rack. When cool store in an airtight container, or freeze.
This recipe has been donated by Emily Cleland, Associate Registered Nutritionist
NUTRITION INFORMATION
Per serving: one mini muffin (30 g)
Total calories: 82 kcal
Fat: 2.6 g
Saturated Fat: 1.2 g
Carbohydrate: 12.0 g
Total sugar: 6.4 g
Fibre: 1.0 g
Protein: 1.4 g
Salt: 0.21 g
NUTRITION FACTS
- Each egg-free banana mini muffin is low in fat and saturated fat and has no added salt.
- The ripe bananas sweeten the muffins without the need for added sugar.
- Using part wholemeal four increases the fibre content of the muffins.
- Bananas are a good source of folate and potassium.
- Potassium is essential for water and electrolyte balance and the normal functioning of the body’s cells.
- Folate contributes to blood formation and the normal function of the immune system. It also contributes to the reduction of tiredness and fatigue.
VARIATIONS
- Dairy or lactose-free alternatives can be used in place of the yoghurt and blended butter spread.
- Any dried fruit or nuts can be used in place of the raisins. Some raisins could be substituted for sugar-free dark chocolate chips.
- Ripe bananas can sometimes be picked up cheaply in greengrocers and supermarkets. Peel and store in the freezer in a bag or container for use when required. To use, simply remove it from the freezer and allow it to defrost before mashing as per the recipe.
- The muffins can also be frozen and removed when required, making them a handy snack. Stand at room temperature to defrost.
Consumer Tested by Zoe Allen, Nutrition Student at Bournemouth University
Checked by Kathy Lewis, R.Nutr., Registered Nutritionist
© 2021 The Caroline Walker Trust