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.
- 200g rice flour
- 50g cornmeal
- 50g margarine
- 2 eggs
- 100g low fat natural yoghurt
- 50g sugar
- 2 bananas
- 100g dates finely chopped
- Preheat the oven to Gas Mark 5.
- Mix the flours, margarine and sugar together.
- Next add the yoghurt, eggs and banana.
- Chop the walnuts and dates, then mix in by hand.
- Spoon into muffin cases and bake for 15-20 minutes.
- These will only keep for a couple of days, but freeze really well.