Dietitian UK: Healthy, Gluten Free, Banana and Yoghurt Muffins.

Healthy, Gluten Free, Wheat Free Banana, Yoghurt Muffins.

I’ll admit it, we bake with bananas a lot. They help reduce the amount of fat and sugar needed in baking and we often end up with a few over-ripe ones. Now no-one in our house eats over-ripe bananas, baking with them makes sure they aren’t wasted. If I don’t have time to bake then they get thrown in the freezer and I get them out for baking with another day.

Today was a baking day. At 34 weeks pregnant I’m not as up for running around the park as I was, Daddy was at work so myself and the toddler agreed to have a crafting and baking day. As my small girl gets older she gets more vocal, so when I suggested banana cake I was told “No mummy, I want baby cakes”. Ok, muffins it is.

So here are our banana, yoghurt muffins. The banana cuts down the need for too much margarine, the dates reduce the added sugar and the yoghurt keeps them moist, so all in all a healthy version of cake. Use gluten free or normal self raising flour if you fancy.

Dietitian UK: Healthy, Gluten Free, Banana and Yoghurt Muffins.

Banana and Yoghurt Muffins (Gluten Free, Wheat Free)
Yields 15
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
140 calories
25 g
25 g
4 g
2 g
1 g
52 g
11 g
10 g
0 g
3 g
Nutrition Facts
Serving Size
52g
Yields
15
Amount Per Serving
Calories 140
Calories from Fat 32
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 25mg
8%
Sodium 11mg
0%
Total Carbohydrates 25g
8%
Dietary Fiber 1g
5%
Sugars 10g
Protein 2g
Vitamin A
4%
Vitamin C
2%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g rice flour
  2. 50g cornmeal
  3. 50g margarine
  4. 2 eggs
  5. 100g low fat natural yoghurt
  6. 50g sugar
  7. 2 bananas
  8. 100g dates finely chopped
Instructions
  1. Preheat the oven to Gas Mark 5.
  2. Mix the flours, margarine and sugar together.
  3. Next add the yoghurt, eggs and banana.
  4. Chop the walnuts and dates, then mix in by hand.
  5. Spoon into muffin cases and bake for 15-20 minutes.
Notes
  1. These will only keep for a couple of days, but freeze really well.
beta
calories
140
fat
4g
protein
2g
carbs
25g
more
Dietitian UK http://www.dietitianuk.co.uk/

5 thoughts on “Healthy, Gluten Free, Wheat Free Banana, Yoghurt Muffins.”

  1. HI Priya, thanks for the recipe I’ve been searching for easy muffin recipes for my sister who is newly #GF but time poor. Have a quick question: In the instructions it says to chop walnuts and dates but I don’t see nuts in ingredients?

    1. whoops! The nuts are optional, depends if you like them or not. Hope you enjoy, quite a few people have made them and enjoyed so hopefully your sister will too. There are quite a few other GF recipes on my site, if you click the GF category you may find some others to tempt you 🙂

  2. Ok thanks for replying so quickly! Yes I’ve spotted the link should keep her busy for a while! I’ll try them out at some stage too and let you know how I get on 🙂

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