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Banana cinnamon muffins
Recipe by:
Ariana Klepac
These delicious, moist muffins with a crunchy sweet topping are low in fat and contain bananas, oat bran, soy milk and soy flour – all beneficial for anyone eating for a healthy heart. Enjoy them warm for breakfast or at morning tea.
Ready in 40 minutes
Saved as a favourite by 21 cook(s)
Ingredients
Serves: 12
- 60 g oat bran
- 2 teaspoons ground cinnamon
- 1 tablespoon raw sugar
- 200 ml soy milk
- 3 bananas
- 2/3 cup brown sugar
- 3 tablespoons sunflower oil
- 2 teaspoons vanilla essence
- 1 egg white
- 200 g plain flour
- 60 g soy flour (debittered if possible)
- 1 tablespoon baking powder
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Preparation method
Prep: 15 minutes | Cook: 25 minutes1.
Preheat the oven to 180ºC. Line a 12 cup deep muffin pan or cupcake tin with paper muffin cases.
2.
Mix together 2 teaspoons oat bran, 1 teaspoon cinnamon and the raw sugar, and set aside for the topping. Place the remaining oat bran in a bowl with the soy milk and leave to soak for 5 minutes.
3.
Peel and roughly mash the bananas. Add the brown sugar, oil, vanilla essence and egg white, and beat well together.
4.
Sift the plain and soy flours, baking powder and remaining cinnamon into a large bowl. Make a well in the centre and stir in the soaked oat bran and the banana mixture. Mix lightly but thoroughly, just until smooth.
5.
Spoon the mixture into the paper cases and sprinkle with the topping. Bake for 20–25 minutes or until well risen and golden-brown. Lift the muffins out onto a wire rack to cool a little. Serve fresh, preferably still slightly warm from the oven. These muffins are best eaten on the day they are made.
HEART SUPERFOOD
Diets that are rich in soy protein are believed to help reduce high blood cholesterol levels. Several studies suggest that soy products may also help to reduce the risk of heart disease, certain cancers and osteoporosis, as well as alleviating some of the symptoms associated with menopause.
Provided by: Allrecipes
Last updated:
14 Aug 2012
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