Banana and almond butter muffins
Added protein comes from almond butter in these tasty banana muffins.
Serves: 16
Time to make: 30 mins , plus cooling
Hands-on time: 10 mins
Ingredients
- 2 eggs, beaten
- ½ cup reduced-fat Greek yoghurt
- ¼ cup agave nectar
- ¼ cup plus 1 heaped tablespoon almond butter
- 3 tablespoons skim milk
- 3 very ripe medium-size bananas, mashed
- 1 teaspoon vanilla extract
- 1¾ cups self-raising flour
- 1 teaspoon baking soda
- ⅔ cup sultanas
- ¼ cup flaked almonds or sunflower seeds
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Instructions
1 Heat the oven to 190°C/fan 170°C/gas 5. Line 2 x 12-hole muffin tins with 16 paper cases. In a large jug, combine the eggs, yoghurt, agave nectar, almond butter, milk, bananas and vanilla.
2 In a large bowl, combine the flour, bicarb, sultanas and almonds or sunflower seeds. Pour in the banana mixture and stir to just combine (don’t overmix).
3 Divide the mixture among the paper cases, then bake for 20 min or until a skewer pushed into the middle of the muffins comes out clean. Cool on a wire rack.
Nutrition Info (per serve)
-
Calories 170cal
-
Kilojoules 711kJ
-
Protein 5.7g
-
Total fat 5.6g
-
–Saturated fat 0.6g
-
Carbohydrates 25.1g
-
–Sugars 13.2g
-
Dietary fibre 2g
-
Sodium 158mg
-
Calcium 96mg
-
Iron 0.9mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
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© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
