Fat Free Banana and Blueberry Muffins
40 minutes
Light, fluffy, moist, delicious and... healthy?! Being a health conscious girl I've specially formulated this recipe to use ingredients that replace the roles that fat play in the perfect muffin.
MELIS1
7 people made this
Ingredients
Serves: 8
- 2 cups (250g) sifted plain flour
- 2 tablespoons skim milk powder
- 1 tablespoon baking powder
- 1 teaspoon bicarbonate soda
- 1/2 teaspoon salt
- 1/3 cup corn syrup or golden syrup
- 2/3 cup splenda (or equivalent)
- 4 egg whites
- 1 tablespoon prune puree
- 3/4 cup applesauce
- 1 large ripe banana, mashed
- 2 tablespoons lecithin granules
- 2 teaspoons vanilla essence
- 1 cup fresh or frozen blueberries
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- Preheat oven to 180 degrees C.
- In a large bowl sift together flour, milk powder, baking powder, bicarb soda and salt.
- In another bowl combine corn syrup, splenda, prune puree, applesauce, mashed banana and vanilla essence. Stir through lecithin granules to dissolve making sure they do not clump together.
- Take another bowl and whisk together egg whites until light and fluffy.
- Combine the wet ingredients and the dry ingredients (except for egg whites) folding through just until combined. Take care not to over mix; add a little water if batter is too thick.
- Gently incorporate the egg whites into the batter then the blueberries.
- Spoon batter into a non-stick muffin tray making 8 muffins for jumbo size or 12 muffins for medium size.
- Place in the preheated oven for 25 minutes or until a toothpick inserted comes out clean.
