Banana and almond butter muffins

Author: HFG staff

Photographer: HFG staff

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

More weights & measures

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 sultanasgolden raisinsX
¼ cup flaked almonds or sunflower seeds

Instructions

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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 170 cal

Kilojoules 711 kJ

Protein 5.7 g

Total fat 5.6 g

Saturated fat 0.6 g

Carbohydrates 25.1 g

Sugar 13.2 g

Dietary fibre 2 g

Sodium 158 mg

Calcium 96 mg

Iron 0.9 mg

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.