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
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
