SUGAR FREE BANANA AND APPLE MUFFINS
Recipe tested and adjusted by Rina Kleinhans
Photo: Rina Kleinhans
Making a batch of sugarless banana muffins which you can freeze and defrost when needed.
Enjoy, it is really good and quick to make.
- 2 medium apples, peeled and grated
- 150 g butter
- 2 medium bananas, ripe
- 1 ½ cups self-raising flour
- ¼ cup bran
- 2 large eggs, beaten with a fork
- 2 teaspoons baking powder
- Optional: Xylitol and cinnamon
- Preheat oven to 180°C (160°C fan-forced). Line a muffin tray with paper cases if you use the pan with the 12 holes. I used 7 ramekins with the bigger paper cases.
- Place the grated apple and butter in a saucepan and cook for 5 minutes until soft, then peel and mash bananas with the back of a fork (the riper, the better). Let the apple cool down a little and add the mashed banana to the apple mix.
- Mix the flour, bran and baking powder in a bowl. Add the banana mixture and mix well.
- Add the egg and mix till well mixed, but don’t over mix.
- Spoon the mixture into the paper cases, if preferred sprinkle with xylitol and cinnamon.
- Bake 20 minutes for the 12 muffin tray and 30 minutes for the bigger muffins.
- Allow to cool before serving. Don’t serve when still very hot, best at room temperature.
