New recipe for you today 🙂

Made these yesterday and they came out really well.

Low in fat and sugar, high in quality nutrition, and a very tasty healthy snack.

Here’s how to make them:

INGREDIENTS (makes 12 muffins)

• 3 ripe bananas
• 2 eggs
• 1 x 125g jar apple and blueberry puree (got mine in the baby food section at Sainsburys, normal apple puree would be fine too)
• 120g spelt flour
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 tsp vanilla extract
• 1 tsp sweet cinnamon (Sainsburys, normal cinnamon fine too)
• 1/4 tsp salt
• 2 scoops vanilla protein powder
• 4 tbsp coconut flour
• Approx 150g blueberries

INSTRUCTIONS

Preheat oven to 180C.
Blend the bananas and the eggs together, then add all other ingredients and blend into a batter.
Fold in the blueberries.
Spoon the batter into 12 cupcake cases (I used silicone ones and gave each a quick spray with frylite first).
Bake in the middle of the oven for 20-25 minutes, or until you can poke them with a cake tester and it comes out clean.

Allow to cool, and enjoy!

These will keep in the fridge for 3 days and freeze very well too.

NOTE – if you don’t have protein powder, you could still make these by increasing the amount of flour and adding some honey to sweeten instead. Try bumping the spelt flour up to 160g and adding 2 tbsp honey, then test the batter. If it needs more sweetness, add a bit more honey. If it seems a bit runny, add a little extra spelt or coconut flour until it thickens to normal cake batter consistency.

(On a separate note, I’d highly recommend whey protein powder to boost your protein intake. Any questions on it just let me know. The one I get is ‘Impact whey’ from the myprotein website, HERE)

Let me know if you make them 🙂

 

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