Banana & Chocolate Muffins

Banana & Chocolate Muffins

These muffins are great for an occasional treat.  They are a good source of protein, low in fat and saturated fat.

CAL P/SERVE
192
kJ P/SERVE
805
FAT P/SERVE
2.6g
CARBS P/SERVE
34g
PROTEIN P/SERVE
11.3g
SUGAR P/SERVE
16.4g
SODIUM P/SERVE
309g
FAT
%
2.4%
ENERGY RDI%
9.2%

If you are on a restricted sugar diet, be aware these muffins contain half a cup of sugar between them, which you can replace with a sugar substitute if you like.

Ingredients

  • 1 cup plain flour
  • 1 tsp. baking powder
  • 1 tsp. bi carb soda
  • 4 tbsp. good quality cocoa powder
  • ½ cup caster sugar
  • 2 egg whites
  • 3 tbsp. light marg spread (or butter)
  • ½ cup low fat natural yoghurt
  • 1 tsp. vanilla essence
  • ½ cup almond milk (or low fat milk)
  • 2 very ripe bananas, mashed

Method

  1. Preheat oven 180C (350F). Set out 8 muffins in a patty tin.
  2. Sift flour, cocoa powder and baking powder together in a large bowl and set aside.
  3. With a mixer place Marg spread and sugar and beat for 1-2 minutes until sugar has dissolved.  Add vanilla, mix, add yoghurt and mix. Stir in mashed banana.
  4. Separately beat the 2 egg whites until stiff peaks form, set aside.
  5. Heat almond milk in a cup in microwave for 30 seconds, add bi carb soda into milk and it should start to foam.  Add to mix.
  6. Now gently add egg whites with a wooden spoon, don’t beat this in, and gently fold in.
  7. Spoon mixture into patty pans and bake for 25 mins, check after 20 mins with skewer.
  8. Place on wire rack to cool down.

Nutrition Table

Servings: 8 Serving size:105g
Average Serve Average 100g
Energy 805 kJ 767 kJ
  192 Cal 183 Cal
Protein 11.3 g 10.8 g
Fat, total 2.6 g 2.5 g
- Saturated 1.1 g 1.0 g
Carbohydrate 34 g 32.4 g
- Sugars 16.4 g 15.6 g
Sodium 309 mg 294 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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