Now, you may be thinking that these muffins don't sound particularly healthy, and you'd be right. I mean there are worse things for you, but they do contain rather a lot of fat and sugar, so why are they being posted in a month I've dedicated to healthier baking? Well, I decided to experiment with substitutes and make a reduced fat and sugar version, and a low-fat sugar-free version of this recipe, to see how they turned out. I think the original version is still the best, but the other versions are tasty too. The most interesting thing about doing this was looking at what went into the muffins and what I could use instead!
I've provided the approximate calories, fat and saturated fat content of each recipe below, so I'd also like to include a disclaimer. I am not a nutritional expert in any way, shape or form. I'm just a girl who likes cake. I worked out the calorie, fat and sat fat content of each recipe using a pen, paper and calculator and the information found on the food packets. This information could vary dependent on the brands you use, on the size of your muffin pan, and on how much you trust my math skills. Values are given as a guidance only!!
For the original (and tastiest) variety Reduced Fat and Sugar Low-Fat and Sugar-Free
125g margarine 50g margarine 3 large over-ripe bananas
2 large over-ripe bananas 2 large over-ripe bananas 125g applesauce
50g caster sugar 75g applesauce 75g honey
50g soft brown sugar 50g soft brown sugar 2 medium eggs
1tbsp runny honey 50g honey 100g self raising flour
2 medium eggs 2 medium eggs 100g porridge oats
100g self raising flour 50g self raising flour
100g porridge oats 150g porridge oats
Calories = 284 Calories = 227 Calories = 189
Fat = 13.25g Fat = 7.14g Fat = 2.35g
Sat Fat = 3.35g Sat Fat = 1.76g Sat Fat = 0.56g
Prep time: 15 minutes
Cook time: 15 – 20 minutes
Makes 8 muffins
- If using, melt the margarine in the microwave and place to one side to cool.
- Preheat the over to gas mark 6, and line a muffin tray with cases.
- Break the bananas onto chunks, then mash them with a fork. Try to mash them up as much as you can to make sure there are no big lumps – the runnier the better!
- Add the sugars (if using) and all of the wet ingredients to the banana. Beat together with the fork until all of the ingredients have combined.
- Add the flour and the oats to the mixture, and stir with the fork until just combined.
- Spoon the mixture into the muffin cases, filling each one around ¾ full, then bake for 15-20 minutes until dark golden brown all over. Allow the muffins to cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.